This is my ultimate casserole upgrade. These recipes are what tuna noodle casserole and cheeseburger casserole SHOULD be. Click here https://betterthanbouillon.com/brian and use code BRIAN at checkout for free economy shipping within the US on 2 or more jars of Better than Bouillon.
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Upgraded Tuna Noodle Casserole
Ingredients
∙ 350g (12oz) egg noodles
∙ 150g (½ of 1 large) onion, diced
∙ 175g (1½c) sliced mushrooms
∙ 145g (10T) butter
∙ 15g (3t) minced garlic
∙ 75g (½c) all-purpose flour
∙ 600g (2½c) chicken stock
∙ 15g (1T) Better Than Bouillon chicken paste (or sub with chicken bouillon powder)
∙ 10g (2t) salt
∙ 15g (1T) Dijon mustard
∙ 150g (⅔c) heavy cream
∙ 100g (3.5oz) cream cheese
∙ 450g (4 cans) tuna (preferably chunkier varieties like Wild Planet or Starkist)
∙ 200g (1½c) frozen peas
∙ 100g (1c) shredded medium cheddar cheese
∙ 50g (½c) grated parmesan cheese
∙ Black pepper, about 20 cranks
∙ 40-50g (3-4T) olive oil, for fried panko topping
∙ 60g (1c) panko bread crumbs, toasted
Instructions
1. Boil 4 quarts of water. Salt water and cook egg noodles until slightly al dente (about 1 minute less than package instructions). Drain, coat with a little olive oil, and set aside.
2. In a large pot, melt butter. Add diced onion, garlic, and a pinch of salt. Cook until onion softens (3-4 minutes).
3. Add mushrooms with another pinch of salt. Sauté until mushrooms are softened and lightly browned, about 4 minutes.
4. Stir in flour and cook for 1 minute. Stir in chicken stock, then add bouillon, salt, Dijon, heavy cream, and cream cheese. Stir until smooth and velvety.
5. Add cooked noodles, tuna (crumbled), frozen peas, cheddar, parmesan, and black pepper. Fold together, adding 30-40g (2-3T) water if it looks too dry.
6. Transfer to a 9×13 casserole dish. Top with fried panko and additional grated parmesan.
7. Bake at 425°F/200C for 20-25 minutes until golden and bubbly.
——
Upgraded Cheeseburger Casserole
Ingredients
∙ 340g (12oz) large elbow macaroni
∙ 450g (1lb) ground beef (90/10)
∙ 125g (1c) diced onion
∙ 20g (4t) minced garlic
∙ 450g (3c) baby bella mushrooms, sliced
∙ 25g (2T) tomato paste
∙ 50g (⅓c) all-purpose flour
∙ 300g (1¼c) beef stock
∙ 40g (2T) Worcestershire sauce
∙ 50g (2½T) Better Than Bouillon beef base (or 25g powdered beef bouillon)
∙ 30g (2T) Dijon mustard
∙ 225g (1c) heavy cream
∙ 75g (⅓c) sour cream (add off heat)
∙ 200g (2c) shredded mozzarella cheese
∙ 50g (½c) grated parmesan cheese
∙ Fried onions, crumbled (store-bought)
Instructions
1. Boil 4 quarts of water. Salt well. Cook macaroni until al dente, drain, coat with olive oil, and set aside.
2. In a Dutch oven over medium-high, cook ground beef with a pinch of salt, breaking it down finely as it cooks. When the beef is no longer pink, add onion, garlic, and another pinch of salt. Cook, scraping up any ground beef fond, until onions are soft (5 minutes).
3. Add mushrooms and a pinch of salt and cook until they soften and lightly brown (5-8 mins), adding a bit of water to deglaze as mushrooms cook.
4. Once mushrooms have begun to brown, stir in tomato paste and flour. Cook briefly, then add beef stock, Worcestershire, beef bouillon, Dijon, and heavy cream. Simmer for 2-3 minutes.
5. Off heat, stir in sour cream. The sauce should be thick and creamy.
6. Fold pasta with sauce, mozzarella, and parmesan. Adjust with a little water if needed.
7. Transfer to a baking dish. Top with crumbled fried onions and more parmesan.
8. Bake at 425°F/220C for 20-25 minutes until golden and bubbly.
CHAPTERS:
0:00 Boiling noodles and knife work – Tuna Noodle Casserole
2:13 Cooking the base
3:48 Combining the ingredients and baking
5:37 Better than Bouillon
6:49 Plate up
7:40 Boiling noodles and cooking – Beefy Hamburger Casserole
10:47 Combining and baking
11:53 Plate up
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3
#tunanoodlecasserole #cheeseburgercasserole #casserole
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