No cans of soup in this tasty homemade tuna casserole recipe! Don’t shy away from the bits of fresh jalapeno in this unique tuna casserole recipe–it isn’t spicy because the seeds and membrane is first removed. It just adds a really great flavor.
Our two boys, the youngest of whom does NOT like anything even remotely spicy, gobbled this up and had an extra serving or two besides. I think there’s a few key things to keep in mind for a really standout tuna casserole recipe: don’t skimp on quality ingredients!
Only use a high quality tuna in this recipe, preferably a tuna packed in oil, or, better yet, go with Wild Planet Foods Albacore. It seriously makes a huge, huge difference in flavor and, no, this is not a sponsored post!
The Dijon mustard is also a necessity. That yellow stuff just won’t cut it in this recipe. The mustard gets mixed into a sauce. There’s so much flavor here! I personally prefer a saucier tuna casserole so I think that next time I will double the sauce recipe to meet my tastes. If you prefer a good ratio of sauce to noodles, I would make this recipe as is. Either way, it’s fabulous.
This is not your mama’s tuna casserole. There’s plenty of basic tuna casserole recipes out there (including on this website) but for something a little different, a little out of the ordinary, definitely try this!
A wonderfully different kind of tuna casserole recipe from Chow.com. Don't shy away from it because of the jalapeno! Our boys gobbled it up and raved--and the youngest, age 5, is so not into anything even remotely spicy.
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Celery Stalks, Diced
1 Bunch Scallions, Thinly Sliced
1 Tablespoon Jalapeño (no seeds or membranes), Minced
1 teaspoon Old Bay Seasoning
2 Tablespoons Flour
1 3/4 Cups Milk
1/4 Cup Sour Cream
1 Tablespoon Dijon Mustard
6 Ounces Egg Noodles
3/4 Cup Cheddar Cheese, Grated
6 Ounces Tuna Packed in Oil, Drained
1 Tablespoon Parsley, Minced
2 Tablespoons Butter, Softened
1/4 Cup Cheddar Cheese, Grated
1 Cup Saltines, Crushed
350* oven. Butter 8 x 8 glass baking dish. Set aside.
Bring large pot of water to boil.
Heat Olive Oil and Butter in medium saucepan over medium heat.
Add Celery and cook for five minutes.
Stir in Scallions and Jalapeno. Cook for three minutes.
Add Old Bay Seasoning and Flour to pan. Mix well.
Cook for one minute.
Slowly pour in Milk. Mix well to remove lumps.
Bring to a boil, then simmer for five minutes or until slightly thickened. Remove from heat.
Season with Salt and Pepper.
Mix in Sour Cream and Mustard.
When Water boils, cook Egg Noodles until slightly tender. Drain.
Mix in Cheddar Cheese and Egg Noodles into Celery and Jalapeno mixture.
Flake Tuna Fish into mixture. Stir.
Pour into prepared 8 x8 dish.
Combine Parsley, Butter, Cheddar Cheese, and crushed Saltines in bowl. Mix well.
Sprinkle over casserole.
Bake 350* for 20 to 25 minutes or until casserole is bubbling and topping is golden.
Jessica Nunemaker is the Owner of Little Indiana.com. More than a website, Little Indiana is a book, "Little Indiana: Small Town Destinations" (IU Press) awarded first place in the "Best in Indiana Journalism for a Nonfiction Book" by the Indiana Chapter of the Society of Professional Journalists. Little Indiana is also a bi-monthly newspaper column in a local paper and a PBS segment on the former Emmy award-winning program, "The Weekly Special."