In this episode of Everyday Cooks Recipe Club, Stephanie and Kelly talk about the nostalgic comfort food, tuna noodle casserole. We dust off the recipe for this iconic pantry staple to see if it should be in your rotation. We talk about the classic ways to make the dish as well as some ways to elevate the dish. Plus Kelly brings us a bonus recipe!

In this episode, we talk about:

• How this dish is classic, how it stretches and is affordable
• How most tuna noodle casserole recipes include peas and use a can of cream of mushroom soup
• Some recipes use egg noodles while others use various shaped pasta
• We recommend not using peas and instead use broccoli or edamame or asparagus
• Kelly made the cream sauce from scratch and it wasn’t hard!
• The recipe Kelly followed has secret ingredients: dijon mustard and (smoked) paprika
• Kelly recommends adding fresh chopped jalapeños or sriracha to the dish to finish it
• Stephanie used Amish whole wheat noodles instead of traditional egg noodles that she got at the farm
• Stephanie’s twist on the dish was to add mushrooms, use a can of cream of chicken soup, frozen edamame, asparagus and Italian seasoning
• Kelly brings us a bonus recipe: a cold tuna pasta salad
• She made up her own recipe because she couldn’t find exactly what she wanted and it turned out pretty good

Resources & Links

https://www.thisgalcooks.com/the-best-tuna-casserole-recipe/

https://www.allrecipes.com/article/how-to-make-tuna-noodle-casserole/

Kelly’s Tuna Pasta Salad

Ingredients

2 cups bow-tie pasta

½ cup cucumber diced

¼ cup diced red onion

½ cup diced tomatoes

1 Jalapeno pepper

2 cans tuna

Sauce

¾ cup plain greek yogurt

Juice from half a lemon

1-2 tsp garlic powder

1-2 tsp salt

Pepper to taste

Directions

Boil pasta. Chop veggies and put into a bowl. Add tuna. Mix the ingredients to make the sauce. Pour the sauce over the chopped veggies and tuna. Mix well and chill before serving.

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Disclaimer

Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways.

Credit

Original Music by Matthew J. Smith

Recipe Testers are Matt, Ryan, Matt and Cameron