Description
Barefoot Contessa Tuna Casserole is an elevated version of the traditional tuna casserole, inspired by the renowned chef Ina Garten, also known as the Barefoot Contessa. This dish combines tender egg noodles, savory tuna, and a rich, creamy sauce made from a blend of Gruyere and Parmesan cheeses, mushrooms, and peas. The casserole is then topped with a crispy breadcrumb crust, adding a delightful texture contrast. This sophisticated take on classic comfort food is perfect for family dinners or special occasions, offering a deliciously satisfying and heartwarming meal.
Ingredients
Scale
- 12 oz. egg noodles
- 2 cans (6 oz. each) of tuna, drained
- 1 cup frozen peas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the egg noodles according to package instructions. Drain and set aside.
- Sauté onion, garlic, and mushrooms in butter over medium heat until softened.
- Stir in flour and cook for 1-2 minutes.
- Gradually add milk and chicken broth, whisking continuously until thickened.
- Remove from heat and stir in Gruyere cheese, Parmesan cheese, sour cream, and mayonnaise.
- Add tuna, peas, and cooked noodles to the sauce mixture. Season with salt and pepper.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Combine breadcrumbs and olive oil in a small bowl. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes until bubbly and golden brown on top.