There are a few dishes that I'm always on the lookout to improve ... and one of those in our home is Tuna Casserole. About a year ago when I started making a roux for the sauce, that was a huge improvement. Then recently I came across the idea to put hash browns on top! We love potatoes in this home, so I couldn't wait to try it. I think I've finally created what will be our go-to tuna casserole recipe. I found the recipe with the hash browns at the Pencil Kitchen. My recipe below is actually a combination of several recipes I've tried and liked over the years that I've now combined into one. Hope you enjoy it if you try it.
- 4 T butter
- 2 to 4 T flour
- 1-1/2 cups milk
- 2 cups cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup Parmesan cheese
- 1 t garlic powder
- 1 large can flaked Tuna
- 1/4 to 1/2 cup bread crumbs
- 1/2 t Worcestershire sauce
- few stalks of celery
- 1/2 onion
- 1/2 T minced garlic
- egg noodles
- hash browns, preferably thawed but I used frozen
- Melt the butter in a large pot and whisk in the flour. Stir for almost a minute before adding milk.
- Slowly add the milk stirring thoroughly over medium high heat and cook until bubbling. Be careful to stir frequently so it doesn't burn or scorch.
- Add cottage cheese, cheddar, Parmesan and stir until completely melted.
- Add garlic powder, salt/pepper to taste, bread crumbs, Worcestershire.
- Using a fork, add tuna to mixture along with cooked peas.
- In a separate saucepan, cook onion, celery and garlic in a little butter until tender and add to mixture.
- Cook the egg noodles until done and add to tuna mixture.
- Place in either a large casserole dish or dutch oven. (I used a dutch oven.)
- Place enough hash browns on top to cover and then sprinkle some shredded cheddar.
- Bake at 375 degrees for 30 to 45 minutes until nicely browned. You may even need to turn on your broiler for the last 5 minutes to get them browned on top, which I did.