We like variety in our home, and adding something fish-related to the menu helps us rotate our meals while getting some heart-healthy Omega-3's in our diet. Tuna casserole is a regular for us, yet I'm always looking for new ways to spice it up. In the past several months, I've moved away from using cream-based soups (because they are often full of sodium and preservatives) after learning how to make a roux (a butter-flour mixture)! Today I experimented with a couple new add-ins (Velveeta and extra spices). This turned out really tasty. The blend of Lawry's Garlic Salt, Paprika and Curry Powder worked well together. I'll be keeping this recipe for sure!
Let me know if you try it ;)
What is your favorite go-to Tuna Casserole recipe?
- 4 Tablespoons of butter
- 2 Tablespoons flour
- 1-1/2 cups milk
- 1 T minced garlic
- 4 oz Velveeta
- 1/2 cup shredded cheddar
- 1 bag frozen peas (cooked)
- 1 large can tuna (drained)
- 1/2 lb box macaroni noodles (cooked)
- Pepper (to taste)
- Few dashes of Lawry's Garlic Salt
- Dash or two of Paprika
- 1/4 tsp Curry Powder
- Cook macaroni noodles according to package directions.
- In a nice deep pan, melt the butter.
- Once the butter is melted, add the flour and stir for 1 minute keeping the heat on medium low.
- Slowly add milk a bit at a time while stirring with a whisk.
- Continue stirring until all milk is added, then wait until mixture starts to thicken and comes to a low boil (over medium heat). Make sure it's not too high, or it will burn.
- Add Velveeta and minced garlic; stir until melted in.
- Add Shredded Cheddar and stir until melted in.
- Add the various spices and stir until combined.
- Once the noodles are done, add the tuna (flaked with a fork) and cooked peas.
- Pour the melted cheese mixture over the noodles.
- You can either eat it as is (which we did) or bake uncovered on 325 for 15 minutes or so.
Thanks for visiting!