Roux scares me.
I’ve not had the proverbial testicular fortitude to try to make it until this tuna casserole. I do not claim that it’s anything similar to what someone who makes cajun dishes would make, but it did made a thickened sauce that I needed for the casserole. I’m actually going to be using the same method tonight for dinner to make another type of casserole. 🙂
Tuna Noodle Casserole adapted from AllRecipes
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 carrot shredded
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas
5 tablespoons panko bread crumbs
1 cup shredded cheddar cheese
Preheat oven to 375
Cook noodles per the directions on the package. Add in frozen peas so they can cook along with the noodles. Drain and return to pan.
Melt 1 tablespoon of butter in a sauce pan and cook the onions and garlic until onions are soft. Add in 4 more tablespoon then add flour and whisk until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper.
Melt the last of the butter and mix panko bread crumbs in.
Add sauce, carrots, and tuna to the drained noodles and peas. Stir. Pour into a baking dish and top with the cup of cheese and panko mixture.