Tuna Noodle Casserole
Ingredients: butter, all-purpose flour, milk, fresh green beans, sweet red pepper · 105 min cook time · 450kcal · ~₩46,700
Ingredients
113g butter, 60g all-purpose flour, 1liter milk, 454g fresh green beans, 1개 sweet red pepper, 3개 red chilies (Fresnos), 2bunches green onions, 340g canned marinated artichokes, 560g canned tuna, 10g garlic powder, 5g onion powder, 2g dried thyme, 2g mustard powder, 5g black pepper, 10g salt, 340g dried egg noodles, 750ml white wine (Pinot Grigio), 200ml water, 50g pecorino cheese
Instructions
1. Melt a whole stick of butter (113g) or 120ml olive oil in a large oven-safe pan over moderate heat.
2. Whisk in half a cup (60g) of all-purpose flour to make a roux. Keep whisking for a couple of minutes until it smells cooked and starts to turn brown, to get rid of the raw flour taste.
3. Gradually whisk in a whole quart (just over a liter) of milk, a little at a time, especially early on, to avoid lumps. Once lumps are out, you can pour more aggressively. Continue whisking until the sauce comes up to a simmer and thickens into a bechamel sauce.
4. Snip off the stem ends of 1 pound (454g) of fresh green beans. Cut them into chunks at an extreme angle. Stir them into the sauce and let them simmer to pre-cook slightly.
5. Cut a sweet red pepper in half, remove seeds, and slice into strips. Add to the pan.
6. Slice 3-4 red chilies (like Fresnos) into rounds. Push out the seeds and ribs from the slices near the stem to control heat. Add to the pan and stir.
7. Peel off any tattered or slimy outer layers from two bunches of green onions. Cut off roots and discard. Slice thin all the way up through the whites and into the greens, stopping before the very dry, stringy tops. Add to the pan and stir.
8. Open a 12 oz (340g) jar of marinated artichokes. Dump the entire contents (artichokes and marinade) into the pan and stir.
9. Open four 5 oz (140g) cans of tuna. Dump all contents (tuna and liquid) into the pan. Do not overstir to avoid shredding the tuna too fine.
10. Add a ton of garlic powder, a little less onion powder, some dried thyme (or other herb), some mustard powder, a lot of black pepper, and a big pinch of salt. Give an initial stirring.
11. Add 12 ounces (340g) of dried egg noodles directly to the pan. Stir them in, breaking up any excessively large chunks of tuna.
12. Add a whole bottle of cheap Pinot Grigio (or half wine/half water, or all water with white balsamic vinegar) to just barely cover all the ingredients. Add a little more water if needed. Stir.
13. Taste the liquid for seasoning. It should taste pretty good, but will need more salt because the flavor will be diluted by the noodles and other ingredients. The sauce should taste a little too salty at this stage.
14. Push all the noodles down so they are submerged in the liquid. Grate hard cheese (like Pecorino) on top.
15. Cover the pan tightly with foil to trap steam. Bake at 400°F (200°C) for 45 minutes to an hour, until the noodles are soft and most of the water is absorbed.
16. Remove the foil and bake uncovered for another 20 minutes or so to evaporate any remaining free water and allow the top to brown and get crunchy.
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