This Tuna Casserole, inspired by Barefoot Contessa, elevates the humble comfort food with fresh ingredients and a creamy, flavorful sauce. With tender macaroni, savory tuna, and a crisp breadcrumb topping, this dish is the perfect hearty meal for any night of the week.
Ingredients:
For the Casserole:
- 1/2 pound elbow macaroni
- 1 cup chopped yellow onions (1 medium onion)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped leeks, white and light green parts (1–2 leeks)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock (preferably homemade)
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 pounds canned tuna, drained and flaked
- 2 tablespoons dry sherry
- Salt and freshly ground black pepper, to taste
- 1/2 cup frozen peas
- 1/2 cup grated Parmesan
For the Topping:
- 1/2 cup fresh breadcrumbs
Instructions:
- Cook the Pasta : Fill a large pot with salted water and bring it to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain and set aside.
- Sauté the Vegetables : Warm the vegetable oil in a large skillet over medium heat. Add the onions, celery, and leeks, and sauté for 5–7 minutes, until softened but not browned.
- Make the Sauce : In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a smooth roux. Gradually whisk in the chicken stock, followed by the milk and heavy cream. Cook, stirring constantly, until the sauce thickens (about 5 minutes).
- Assemble the Casserole : Add the flaked tuna, sautéed vegetables, dry sherry, frozen peas, and Parmesan cheese to the sauce. Stir to combine. Fold the cooked macaroni into the tuna mixture. Transfer everything to a greased casserole dish.
- Add the Topping : Sprinkle the fresh breadcrumbs evenly over the casserole.
- Bake : Preheat your oven to 375°F (190°C).Bake the casserole for 25–30 minutes, or until the top is golden brown and the filling is bubbling.
- Serve : Take the casserole out of the oven and allow it to sit for 5 minutes before serving. Serve while warm and enjoy!
Conclusion:
This Barefoot Contessa-inspired Tuna Casserole takes a classic dish to a new level of sophistication. With its creamy, rich sauce and perfectly baked topping, this casserole is a comforting yet elegant choice for any meal. Pair it with a simple side salad or steamed vegetables for a complete and satisfying dinner.
Barefoot Contessa’s Classic Tuna Casserole
A richand creamy tuna casserole made with sautéed vegetables, tender macaroni, and aParmesan breadcrumb topping, baked to golden perfection.
Ingredients
- 1/2 pound elbow macaroni
- 1 cup chopped yellow onions 1 medium onion
- 1 cup chopped celery 2 stalks
- 1 cup chopped leeks white and light green parts (1–2 leeks)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock preferably homemade
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 pounds canned tuna drained and flaked
- 2 tablespoons dry sherry
- Salt and freshly ground black pepper to taste
- 1/2 cup frozen peas
- 1/2 cup grated Parmesan
- 1/2 cup fresh breadcrumbs
Instructions
- Cook the Pasta : Fill a large pot with salted water and bring it to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain and set aside.
- Sauté the Vegetables : Warm the vegetable oil in a large skillet over medium heat. Add the onions, celery, and leeks, and sauté for 5–7 minutes, until softened but not browned.
- Make the Sauce : In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a smooth roux. Gradually whisk in the chicken stock, followed by the milk and heavy cream. Cook, stirring constantly, until the sauce thickens (about 5 minutes).
- Assemble the Casserole : Add the flaked tuna, sautéed vegetables, dry sherry, frozen peas, and Parmesan cheese to the sauce. Stir to combine. Fold the cooked macaroni into the tuna mixture. Transfer everything to a greased casserole dish.
- Add the Topping : Sprinkle the fresh breadcrumbs evenly over the casserole.
- Bake : Preheat your oven to 375°F (190°C). Bake the casserole for 25–30 minutes, or until the top is golden brown and the filling is bubbling.
- Serve : Take the casserole out of the oven and allow it to sit for 5 minutes before serving. Serve while warm and enjoy!