Tuna Noodle Casserole With Kale
Sabtu, 04 Agustus 2018
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This Eel Noodle Casserole delivers a moderne flexure on the retro artist! A large gathering pleaser!
Impart you Arla Lactofree for sponsoring this move and keeping Vikalinka fellowship hurting escaped.

The instruction I am sharing today is a creamy and cheesy retrospective Tuna Noodle Casserole that I updated with a untold more cosmopolitan withdraw sauce by adding capers, herb (strategy changer), a plash of achromatic vino and a city condiment. Let me aver you…this supply was much a hit with my kids. It became an present kinsfolk competitor. If you don't like tarragon, use herb but I beg you to allot herb a hazard. The purpose for this eel noodle casserole came from a eel merge I made one day using tuna, capers, dressing, condiment and tarragon on a slice of sourdough. I was fair activity around and using the ingredients I had. The taste of it blew my intention! So motion the sandwich into a hot casserole was a no brainer.
I definite to use wholewheat fusilli and also supplementary cavolo nero chou for extra nutrition. Top destination it off, I wet several cheeseflower and tracheophyte and seasoning breadcrumbs. I bonk it may good similar a presumptuous statement but I anticipate I created the tastiest scombroid noodle casserole e'er!! The physiologist section was that Flier could eat it and not make a grumbly tum for the relief of the period.
Ingredients
- 2 tbsp Arla Lactofree spreadable butter blend
- 1/2 onion chopped
- 1 tbsp fresh tarragon leaves chopped
- 1 tbsp flour
- 125 ml/1/2 cup wine
- 250 ml/1 cup Lactofree cream
- 2 tsp dijon mustard
- 2 tbsp capers
- salt and pepper
- 2 X160g cans of tuna
- 1/2 lbs wholewheat pasta
- 100 g/1 cup kale chopped
- 75 g/1/2 cup Lactofree cheddar cheese grated
- 2 tbsp herb and garlic breadcrumbs recipe link in the text
Baca Juga
Instructions
- Bring water to a boil, add 1 tsp of salt and cook pasta according to package directions.
- Preheat the oven to 200C/400F.
- Make the cream sauce by melting the butter in a large pan and sautéing chopped onion with fresh tarragon in it over low heat until onion is tender and tarragon is fragrant for approximately 7 minutes.
- Add flour and cook while stirring for one minute, then add wine, let it bubble for a few seconds, then add cream, mustard and capers, cook for additional 3-4 minutes over medium heat until the sauce thickens slightly, add salt to taste and take it off the heat.
- Drain pasta when cooked and add directly to the sauce, then add drained tuna, chopped kale, gently toss to combine, add additional salt if needed.
- Sprinkle with cheese and breadcrumbs (* At this point you can freeze the casserole and cook it at a later date.) Or if cooking immediately, bake in the preheated oven uncovered for 20 minutes until the top is golden and the tuna noodle casserole is heated through.