Barefoot Contessa Tuna Casserole

Welcome to the delightful recipe for Tuna Casserole! This classic dish, elevated by the renowned Barefoot Contessa herself, offers a comforting and satisfying combination of tuna,  cheese, and perfectly cooked pasta. Whether you’re a fan of tuna or simply seeking a heartwarming meal, this recipe will surely become a favorite.

It is incredibly simple to cook and incorporates a number of items that you may already have on hand, making it a fantastic family supper during the week.

Ingredients

• 3/4 LB of the elbow or tubetti macaroni
• A Measurement of Panko Bread Crumbs, One Cup
• Grass-fed Parmesan cheese, grated to equal 1/2 ounce (2 tbsp.)
• 4 teaspoons of pure olive oil, split
• 1 small onion, diced
• A dash of coarse salt and freshly ground pepper
• Three tablespoons of all-purpose flour
• Two and a half cups of low-sodium chicken broth
• 1 and a half cups of whole milk
• Flaked and drained solid light tuna from two 6-ounce cans
• Thawed frozen peas, one cup

Instructions

1. Heat oven to 425 degrees Fahrenheit.
2. Cook pasta for two minutes shorter than the manufacturer’s instructions.
3. The cooked pasta should be drained and kept aside.
4. Put the panko, Parmesan, and 2 tablespoons of oil into a small bowl and mix well.
5. To make a simmering sauce, heat the remaining 2 teaspoons of oil over medium heat.
6. Add the onion and simmer for about 8 minutes, or until softened, seasoning with salt & pepper to taste.
7. Stir the flour and onion together after adding them.
8. The milk and broth should be added while whisking slowly.
9. Stir the sauce continuously as it starts to boil.
10. During the 8 to 10 minutes while the sauce is simmering, stir often until the sauce has thickened.
11. Season to taste with salt and pepper before combining the spaghetti, tuna, and peas.
12. Additionally, you can add your own seasonings here, such as dried herbs like dried thyme or dried rosemary.
13. Place the tuna mixture in a prepared 9 by 13-inch baking dish.
14. Add the panko mixture on top, covering the casserole completely.
15. Bake until the sauce is simmering and the crust is golden and starting to brown, 20–25 minutes.
16. Before serving, allow cooling for a short while.
17. Enjoy after serving.

Recipe Tips

If you want to make your Barefoot Contessa Tuna Casserole even more delicious, here are some cooking tips you can try:

1. Quality Ingredients: Use high-quality ingredients, especially when it comes to the canned tuna. Look for a good-quality solid or chunk tuna packed in olive oil or water, as it will greatly enhance the flavor of the casserole.
2. Seasoning: Experiment with additional seasonings to elevate the flavor. Consider adding a pinch of cayenne pepper or red pepper flakes for a hint of spiciness. You can also incorporate some dried herbs like thyme or dill for extra depth.
3. Cheese Variation: While the original recipe calls for Gruyère cheese, you can try using a different cheese or a combination of cheeses to add a different dimension of flavor. Sharp cheddar, Parmesan, or even a creamy cheese like Brie can bring a unique taste to the casserole.
4. Sauteed Vegetables: Consider sautéing some vegetables, such as onions, garlic, mushrooms, or bell peppers, before adding them to the casserole. Sautéing will enhance their flavor and add a delicious caramelized note to the dish.
5. Bread Crumb Topping: Instead of using plain bread crumbs, toast them in a pan with a little bit of butter or olive oil until golden brown. This will give the casserole a delightful crunch and add another layer of flavor.
6. Lemon Zest: Add some fresh lemon zest to the casserole mixture or sprinkle it over the top before baking. The citrusy flavor will brighten up the dish and complement the tuna.

How to store Barefoot Contessa Tuna Casserole?

Make sure your tuna casserole has completely cooled and has reached room temperature before storing it.

When it has cooled, wrap it in aluminum foil first, then plastic wrap. You can then choose whether to store it in the freezer or refrigerator after that.

How long can tuna casserole be frozen?

When frozen correctly, baked tuna casserole will remain edible for at least 3 months and possibly even longer.

Follow the directions for storing tuna casserole in the refrigerator, and then place the casserole in a freezer bag after wrapping it. Tuna casserole is best kept in portions for simple reheating.

FAQs

Why is My Tuna Casserole So Dried Out?

The baking dish can be too big for the amount of casserole you have or there might not be enough liquid in the recipe, causing the noodles to soak it all up. In addition, if you do not cover the baking dish with foil for the first 5 minutes of cooking, or if the sauce contains too much flour, your casserole may turn dry.

How to maintain the Freshness of Tuna Casserole.

The moisture in tuna casserole keeps it from drying out. 1 1/2 cups of boiling chicken or veggie broth should be added. For a few minutes, wrap foil around the dish to let it absorb liquid.

Can Unbaked Casserole Be Frozen?

Unbaked/uncooked tuna casseroles can be frozen and will remain edible for at least 3 months. Simply split them into portions, then freeze the portions in freezer bags, to freeze them. Put the freezer bags in warm water to defrost when you wish to reheat the casserole parts, then proceed with the baking directions.

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Print Recipe

Barefoot Contessa Tuna Casserole

Enjoy the creamy and comforting flavors of Barefoot Contessa Tuna Casserole, a delightful classic dish with our easy to make recipe.

Prep Time30 minutes mins

Cook Time25 minutes mins

Resting Time10 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dinner

Cuisine: American

Servings: 6

Calories: 344kcal

Ingredients

• 3/4 LB of the elbow or tubetti macaroni
• A Measurement of Panko Bread Crumbs, One Cup
• Grass-fed Parmesan cheese, grated to equal 1/2 ounce (2 tbsp.)
• 4 teaspoons of pure olive oil, split
• 1 small onion, diced
• A dash of coarse salt and freshly ground pepper
• Three tablespoons of all-purpose flour
• Two and a half cups of low-sodium chicken broth
• 1 and a half cups of whole milk
• Flaked and drained solid light tuna from two 6-ounce cans
• Thawed frozen peas, one cup

Instructions

• Heat oven to 425 degrees Fahrenheit.
• Cook pasta for two minutes shorter than the package's instructions.
• The cooked pasta should be drained and kept aside.
• Put the panko, Parmesan, and 2 tablespoons of oil into a small bowl and mix well.
• To make a simmering sauce, heat the remaining 2 teaspoons of oil over medium heat.
• Add the onion and simmer for about 8 minutes, or until softened, seasoning with salt & pepper to taste.
• Stir the flour and onion together after adding them.
• The milk and broth should be added while whisking slowly.
• Stir the sauce continuously as it starts to boil.
• During the 8 to 10 minutes while the sauce is simmering, stir often until the sauce has thickened.
• Season to taste with salt and pepper before combining the spaghetti, tuna, and peas.
• Additionally, you can add your own seasonings here, such as dried herbs like dried thyme or dried rosemary.
• Place the tuna mixture in a prepared 9 by 13-inch baking dish.
• Add the panko mixture on top, covering the casserole completely.
• Bake until the sauce is simmering and the crust is golden and starting to brown, 20–25 minutes.
• Before serving, allow cooling for a short while.
• Enjoy after serving.

Emma

Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.