Tuna Noodle Casserole is a classic comfort dish that evokes a sense of nostalgia for many. It's a beloved recipe with humble beginnings, tracing its origins back to America in the early 20th century, where it surfaced as an economical way to feed a family with non-perishable staples from the pantry. Over the years, it has retained its place on dinner tables due to its comforting flavors and adaptability. With springtime in mind, this version lightens up the traditional, hearty casserole with fresh, seasonal ingredients. It's an ideal dish for those looking to savor the familiar taste of nostalgia while welcoming the brighter, vibrant ingredients available as the frost recedes.
This Spring Time Tuna Noodle Casserole pairs beautifully with a crisp green salad dressed with a zesty lemon vinaigrette to echo the fresh flavors of the season. A side of steamed green beans or roasted asparagus tips would also complement the casserole's creamy texture and balance the richness of the dish with their natural earthiness.
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Spring Time Tuna Noodle Casserole
Servings: 6
Servings: 6
Ingredients
- 12 ounces egg noodles
- 1 tablespoon olive oil
- ½ cup diced red bell pepper
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 2 cans (6 ounces each) tuna in water, drained and flaked
- 1 cup frozen peas, thawed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon zest
- 2 cups bechamel sauce (homemade or store-bought)
- 1 cup low-fat sour cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- Fresh parsley, for garnish (optional)
- 1 tablespoon olive oil
- ½ cup diced red bell pepper
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 2 cans (6 ounces each) tuna in water, drained and flaked
- 1 cup frozen peas, thawed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon zest
- 2 cups bechamel sauce (homemade or store-bought)
- 1 cup low-fat sour cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- Fresh parsley, for garnish (optional)
Directions
1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Saute the red bell pepper and onion until soft, about 5 minutes. Add garlic and cook for an additional minute.
4. In a large bowl, combine the cooked noodles, sautéed vegetables, flaked tuna, peas, dill, and lemon zest. Gently fold in the bechamel sauce and sour cream until well combined. Season with salt and pepper.
5. Transfer the noodle mixture to the prepared baking dish. Sprinkle with Parmesan cheese and panko breadcrumbs.
6. Bake for 20-25 minutes or until the top is golden and the casserole is bubbling.
7. Let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Variations & Tips
- For a gluten-free option, use gluten-free noodles and breadcrumbs.
- To add more vegetables, consider stirring in spinach or kale with the peas.
- To make a lighter sauce, substitute Greek yogurt for the sour cream.
- If fresh dill isn't available, you can use 2 teaspoons of dried dill as a substitute, but the fresh dill is highly recommended for its vibrant flavor.
- For extra crunch, toss the panko breadcrumbs with melted butter before sprinkling on top of the casserole.
- To add more vegetables, consider stirring in spinach or kale with the peas.
- To make a lighter sauce, substitute Greek yogurt for the sour cream.
- If fresh dill isn't available, you can use 2 teaspoons of dried dill as a substitute, but the fresh dill is highly recommended for its vibrant flavor.
- For extra crunch, toss the panko breadcrumbs with melted butter before sprinkling on top of the casserole.
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Remember, the joy of cooking comes from making a recipe your own, so feel free to personalize this Spring Time Tuna Noodle Casserole to your taste and enjoy the warmth and brightness it brings to your springtime table.