Monday, January 09, 2012

Tuna Casserole

Prep Time: 30 minutes
Cook Time: 15 minutes
Cool Time: 10 minutes

Grade: B+/A-

Make Again: Maybe

Recipe Source: Everyday Food (October 2011)  

This recipe was from a lightened up comfort foods article. The sauce replaces a lot of the whole milk with broth. I think that adds flavor and is a good idea. It also uses a tiny bit of parm in the topping with panko. I felt like there should be more cheese in the topping. I used less oil for the onions and white sauce, and that was fine, so next time I would add more cheese.

The amount of tuna in this was kind of small. I think I would use more next time. The panko makes a much better topping than regular bread crumbs (although fresh toasted would be great also, if you don't have panko.) I didn't have enough peas, so I threw in some chopped fresh spinach for added green and more veggies. I thought the spinach and peas might clash, but I barely tasted the spinach.

I'm not sure which tuna casserole is my favorite. I think that Cook's Country version probably tastes the best, but it is also pretty high calorie since it is made with heavy cream. It is a quick and easy recipe however, so that goes in it's favor. The other Mediterranean Tuna Casserole from EF is nice and a bit different. I don't make tuna casserole very often, and I'm not sure which one I would do again. Really, any of them are fine, I think.

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