Did you love tuna casserole nights as a child? I did. And I still do, but I like to serve a slightly more grown-up version that happens to be healthier, too. Instead of using canned soup as a base or tons of milk or cream, I use a mixture of broth and milk. It's just enough to make the casserole feel indulgent.
Know what else is great about this recipe? You probably already have most of the ingredients you need in your pantry: elbow macaroni (though you can really use any kind of pasta), 2 cans light tuna, frozen peas, onion, flour, chicken broth, milk (I use whole for this recipe), panko (those super-light and crunchy Japanese breadcrumbs), olive oil, and Parmesan cheese. Light and convenient. How cool is that?
Sarah's Tip of the Day:
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Recipe Ingredients:
Coarse salt and ground pepper
3/4 pound tubetti or elbow macaroni
1 cup panko (Japanese breadcrumbs)
1/2 ounce Parmesan, grated (2 tablespoons)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 yellow onion, diced small
3 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
1 1/2 cups whole milk
2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
1 cup frozen peas, thawed
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Tuna Casserole | Everyday Food with Sarah Carey
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