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| Andy Baraghani of Bon Appetit |
Yes, I really did cook this. I know, I know, I know. But there was something almost primal in its appeal. Oddly, I didn’t grow up anywhere near a Tuna casserole. It might have been grounds for divorce in our family. But what intrigued me about Bon Appetit’s return to this 50s classic was that they made no attempt to cover up its roots The author of the piece, a man named Andy Baraghani, went full bore on how he had revisited the recipe and basically re-invented it. What he came up with is a terrific dish: luscious and crispy, salty and full of flavor, creamy-rich in cheese, filled with mushrooms, leeks and onions and chunks of the best tuna, it is simply delicious. It will amaze you with its great taste. But let’s face it: since your mother or grandmother made it, we’ve all become foodies.
The original Tuna Noodle Casserole arrived on the scene in 1939 in a book written by “Joy of Cooking” author Irma Rombauer called “Streamlined Cooking”. Its popularity rode the wave of Casserole cooking that took hold in the 1950s. And why not? Its ingredients were cheap and easy to find: A can of tuna, a can of vegetables (usually peas), a can of soup and a package of egg noodles. In 35 minutes, dinner was on the table. It could be eaten then and there, frozen or refrigerated to be reheated whenever necessary. It also became very popular to take one to potlucks. There’s even mention of its being a preferred dish to take to the home of someone sick.
any old Tuna Casserole in memory. And then there’s the Tuna itself. For this dish you should spring for the Italian tuna packed in oil which locally runs at 6.99 for 6 oz. But there is no comparison between it and anything domestic in a can. Remember to cook the egg noodles very briefly; you want them to absorb the flavors of the ingredients. Follow this recipe exactly and if you can keep your recipe under wraps, serve it without saying what it is. I am sure your diners will be just as amazed as Andrew and I were. It is that good. Here is the recipe:
Comfort food at its best! You can be certain this foodie WILL be cooking this dish and enjoying every bite! Thanks so much for posting it.
Now we are cooking! Excuse the pun.. Saving this one for when Lent is over and I can have cheese. Oh the warm fuzzy memories of Tuna Casserole!
I made it for my dinner last night – very good and not like the old days!!