A One-Pot Tuna Noodle Casserole You'll Actually Want to Make
Reprinted with permission from The Quinoa [Keen-Wah] Cookbook by Maria del Mar Sacasa (Harper Wave).
Photograph by Zach DeSart
One-Pot Tuna Quinoa Noodle Casserole
Yields about 5 cups (2 hefty portions)
I know what you’re thinking: tuna noodle casserole? Really? This one-pot wonder might have a bad rap, but that’s because it has always been made with “convenience” ingredients like cream of mushroom soup. Ditch the canned goop and make your own sauce. Add plenty of buttered mushrooms, some good cheese, and, of course, quinoa noodles, and you’ve got comfort in a pot. Oh, and sprinkle some potato chips on top, just to keep it classy.
8 ounces quinoa fusilli
Salt and freshly ground black pepper
Olive oil
3 tablespoons unsalted butter
8 ounces cremini mushrooms, cleaned and thinly sliced
½ yellow onion, finely chopped
Finely grated zest and juice of 1 lemon
3 tablespoons quinoa flour
1 teaspoon garlic powder
Pinch cayenne pepper
2 cups milk, warmed
1 cup grated white cheddar cheese
6 ounces good quality olive oil–packed tuna, drained
1 cup potato chips, crushed
¼ cup flat-leaf parsley, chopped
Cook the pasta until al dente according to the package instructions in a 4-quart pot of boiling, salted water. Reserve 1 cup of the cooking water, then drain, toss with a drizzle of oil, and cover the pasta with foil to keep it warm.
In the same pot, melt the butter over medium-high heat. Add the mushrooms and onion and cook, stirring, until the onions are softened and the mushrooms are golden, 6 to 8 minutes. Stir in the lemon zest and cook for 30 seconds longer. Add the flour, garlic powder, and cayenne and cook for 1 minute.
Slowly stir in the milk. Stir in the cheese and tuna, bring to a simmer, and cook until the cheese is melted and the mixture begins to bubble. Stir in the noodles and season with salt, pepper, and lemon juice.
Serve immediately topped with crushed potato chips, parsley, and lemon zest.
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