Food Network host Valerie Bertinelli brought a modern twist to one of America’s most classic comfort foods: the tuna noodle casserole. For those who until now have not been fans of the casserole, the old One day at a time The star’s turn on this can change a lot of mind.
Valerie Bertinelli’s tuna noodle casserole is inspired by fond memories
On her website, Bertinelli shares her favorite recipes, many of which are taken from a combination of her mother’s recipe box and her own happy memories. For the Children’s Pastry Championship judge, Tuna Noodle Casserole has a special place in her heart.
“My relationship with the tuna noodle casserole goes back to my student years at Robert Frost Junior High School,” she wrote. “I was enrolled in the compulsory ‘elective’ home economics course, otherwise known as the girls’ cooking and sewing class (while the guys were in the shop or being repaired). In this relic from the 1950s, we were taught, among other things, how to make a tuna noodle casserole dish.
Describing her teacher’s introduction to the recipe with ingredients such as canned tuna, egg noodles, cream, canned mushroom soup, and cornflake cereal, she remembers making the meal with satisfaction when she was young.
“I made it with pride for my family back home and remember it was fun and tasted great too,” she continued, adding that her updated version calls for a tastier homemade sauce.
Bertinelli’s take on the classic casserole dish
“These days have inspired this variation,” Bertinelli shared on his website, “with homemade bechamel (or white sauce), fresh cremini mushrooms, pasta shells versus egg noodles and salted potato chips. and vinegar (or whatever flavor you prefer) crumbled on top. “
The old one Hot in Cleveland the star’s take on the nostalgic dish changes the original composition of the ingredients. She also adds salted butter, yellow onion, flour, whole milk, chicken broth, tuna wrapped in olive oil, fresh parsley and white cheddar cheese.
Her modification of the pan, she added, is “different enough to feel contemporary without sacrificing any connection to the rugged original.” It is a simple meal to prepare, easy to prepare, comfortable and convenient.
Find the full recipe on Valérie Bertinelli’s website.
Food Network’s host’s dish is easy to put together
Bertinelli’s recipe begins by melting the butter in a large skillet over medium heat. Add the onions, mushrooms and salt, cook until tender. Increase the heat to medium-high. Stir the flour into the mixture, making sure to stir constantly for about a minute. Now the heat can be reduced to medium, and the milk and broth are mixed. It is important, the Valérie’s home cooking host notes, to keep stirring here until the sauce thickens noticeably.
Cook the pasta and toss with the mushroom mixture, tuna, fresh parsley, salt and pepper. Now all of this is poured into a greased two quart baking dish. Garnish generously with cheddar cheese and chips. At this point, place the dish in a preheated 375-degree F oven for 25 minutes, or until bubbling around the edges, and enjoy!
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