Tuna Casserole

Tonight I made a Tuna Casserole. It is one of my few staple recipes that has been a success here. I really need more recipe staples. Tuna Casserole is one of the recipes Caleb's Nana introduced to me, and it has been a success! 

Ingredients:

1 ½ diced potatoes
1 ½ cup diced carrots
3 T. chopped onions
¼ c. butter
¼ cup flour
1 can peas (8oz)
milk
1 can tuna fish (a 5 oz can is enough)






Instructions



Preheat the over to 350.

Cut up the potatoes and carrots. I usually don't measure any of it out. I just cut up one potatoes in larger chunks, and a couple of carrots in smaller chunks. Potatoes cook faster and will disintegrate, so cutting them in larger chunks help keep the pieces whole. Carrots take a little longer to cook, so smaller pieces are better. 

Cook carrots, potatoes and onions after your water comes to a boil. I don't use onions, so I omit that ingredient and just cook the carrots and potatoes.

When your potatoes and carrots are almost cooked, add however many peas you want. They don't need much time to cook at all, maybe 2 or 3 minutes.



In the meantime, make your white sauce.

First drain the can of tuna into a measuring cup. Add milk to make 2 cups of liquid. 

Melt the butter on top of stove. When the butter is totally melted,  add the flour GRADUALLY. Whisk constantly so that the flour does not clump. The clumping is the worse. You want to blend the butter and flour together and stir. Using a wooden spoon makes it clump, so a whisk is best.














After you have combined the butter and flour, add the tuna juice and milk mixture and stir with your whisk constantly. Have the stove top on medium high heat. 

(Don't forget to check on your vegetables to see if they are ready to the peas.)






You are trying to get the sauce to thicken to your desired thickness. Here is my white sauce after all the mixing and stiring. See how it is thick and not clumpy? It is actually a little to thick in this photo, so I added milk.




Once the vegetables are cooked and the sauce is done, carefully add the vegetables to the white mixture. I switch to a wooden spoon at this point so the vegetables don't get caught in the whisk. Carefully combine the white sauce and vegetable, then you can put in the tuna. Just use your fork to scrap out the tuna from the can into small flakes.










Spray your baking dish with PAM or Olive Oil Spray, and put in your casserole. Bake in 350 oven for 15 minutes.

 You can put the biscuit down on top of the casserole and bake it all for 15 minutes, but that makes the biscuits gooey on the bottom. Some people like that, so if you do, go for it.



I am personally not a fan of the doughy biscuit bottom, so I bake my separately and eat it with the casserole like that, or with honey. MMM! I love biscuits with honey. Even if the honey does not go with tuna casserole. 







My friend Audie suggested adding seasoning to the dish (such as pepper or garlic salt). I tried that and didn't like it, but my friends like it more like that. So you can play around with it and do what you like most.

I like this recipe, and most of the time Caleb does to. I love recipes that are like one pot meals. Enjoy! I know I did.

Here is the recipe in one form:

TUNA CASSEROLE

1 ½ cup diced carrots
1 ½ diced potatoes
3 T. chopped onions
¼ c. butter
¼ cup flour
1 can peas (8oz)
milk
1 (5-6 oz) can tuna fish


Cook carrots, potatoes and onions (15 mins after water comes to a boil) on stovetop until they are soft. Make a white sauce.

As follows: Drain tuna-add milk to make 2 cups of liquid.

Melt butter on top of stove, add flour gradually. When thickens, add to vegetables. Add tuna and peas.

Pour into 1 ½ qt. casserole dish (greased).

Place Pillsbury biscuits on top (optional).
Place in oven and bake at 425 for 15 minutes or until heated through and biscuits are browned.