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Gallery Tuna-Noodle Casserole with Cauliflower Credit: Linda Pugliese Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 4

Ingredients Ingredient Checklist 4 tablespoons unsalted butter, plus more for dish 8 ounces pappardelle or other similar wide noodles Coarse salt and freshly ground pepper 1 pound cauliflower, broken into 1-inch florets (about 4 cups) 1 medium yellow onion, finely chopped (about 1 1/4 cups) 2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup) 5 tablespoons all-purpose flour 2 cups whole milk 2 cans (5 ounces each) solid tuna in water, drained and flaked 1/2 teaspoon hot sauce, such as Tabasco 1/4 cup lightly packed fresh flat-leaf parsley leaves

Gallery Tuna-Noodle Casserole with Cauliflower Credit: Linda Pugliese

Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 4

Tuna-Noodle Casserole with Cauliflower      Credit: Linda Pugliese

Tuna-Noodle Casserole with Cauliflower

Credit: Linda Pugliese

Tuna-Noodle Casserole with Cauliflower

Recipe Summary prep: 30 mins total: 1 hr 5 mins Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr 5 mins

Servings: 4

prep: 30 mins

total: 1 hr 5 mins

prep:

30 mins

total:

1 hr 5 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 tablespoons unsalted butter, plus more for dish 8 ounces pappardelle or other similar wide noodles Coarse salt and freshly ground pepper 1 pound cauliflower, broken into 1-inch florets (about 4 cups) 1 medium yellow onion, finely chopped (about 1 1/4 cups) 2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup) 5 tablespoons all-purpose flour 2 cups whole milk 2 cans (5 ounces each) solid tuna in water, drained and flaked 1/2 teaspoon hot sauce, such as Tabasco 1/4 cup lightly packed fresh flat-leaf parsley leaves

Directions

Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.

Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.

Reviews (4)

 Add Rating & Review     78 Ratings   5 star values:        17    4 star values:        28    3 star values:        24    2 star values:        9    1 star values:        0

Reviews (4)

Add Rating & Review     78 Ratings   5 star values:        17    4 star values:        28    3 star values:        24    2 star values:        9    1 star values:        0

Add Rating & Review

78 Ratings 5 star values: 17 4 star values: 28 3 star values: 24 2 star values: 9 1 star values: 0

78 Ratings 5 star values: 17 4 star values: 28 3 star values: 24 2 star values: 9 1 star values: 0

78 Ratings 5 star values: 17 4 star values: 28 3 star values: 24 2 star values: 9 1 star values: 0

  • 5 star values: 17 4 star values: 28 3 star values: 24 2 star values: 9 1 star values: 0

    Martha Stewart Member     Rating: 3 stars       09/24/2018   I rarely see a recipe anymore that does not need tweaking. Also, add a little oil and some salt to the pasta water before cooking the pasta and you will avoid stuck together pasta. Add Parmesan cheese, ground pepper and Guyere cheese to the white sauce. Tasty dishes do not need hot sauce. Not every recipe needs hot sauce or garlic. If it is *not* good without these things then the recipe needs to be rethought. I like the idea of fresh sauted mushrooms and peas. I rarely have cauliflower on hand but I usually have peas. Some sauted, diced red bell for color would be nice too. I might add a bit of chicken broth to the remaining pasta water to add a little flavor too. I use Better Than Bouillon chicken broth paste (no MSG).  

Martha Stewart Member     Rating: 4 stars       01/20/2015   I think this is a good base recipe, but it needs a little bit more. I added some freshly grated swiss cheese and some sauteed mushrooms and it really perked this dish up and was delicious! I have also made this with peas in place of the cauliflower and added some freshly grated colby/jack cheese. Yum either way!  

Martha Stewart Member     Rating: Unrated       10/16/2014   My husband and I loved the casserole. I made it with almond milk and it was still great. I had some noodles that stuck together but it didn't affect the flavor. It made a huge casserole.  

Martha Stewart Member     Rating: 3 stars       10/14/2014   A bit on the bland side. The overall taste was good, there just wasn't much depth of flavor. The sauce was pretty dry, even after I added almost a full cup of pasta water. If I make this again, I'll probably add a bit more milk/water, some minced garlic to the onion/celery sauté -- and maybe some English peas to the veggie mix. I'll probably add a few more dashes of hot sauce, too. Breadcrumbs will also be added to the top for crunch.

    Martha Stewart Member

    Rating: 3 stars 09/24/2018

I rarely see a recipe anymore that does not need tweaking. Also, add a little oil and some salt to the pasta water before cooking the pasta and you will avoid stuck together pasta. Add Parmesan cheese, ground pepper and Guyere cheese to the white sauce. Tasty dishes do not need hot sauce. Not every recipe needs hot sauce or garlic. If it is not good without these things then the recipe needs to be rethought. I like the idea of fresh sauted mushrooms and peas. I rarely have cauliflower on hand but I usually have peas. Some sauted, diced red bell for color would be nice too. I might add a bit of chicken broth to the remaining pasta water to add a little flavor too. I use Better Than Bouillon chicken broth paste (no MSG).

Rating: 3 stars

Rating: 4 stars 01/20/2015

I think this is a good base recipe, but it needs a little bit more. I added some freshly grated swiss cheese and some sauteed mushrooms and it really perked this dish up and was delicious! I have also made this with peas in place of the cauliflower and added some freshly grated colby/jack cheese. Yum either way!

Rating: 4 stars

Rating: Unrated 10/16/2014

My husband and I loved the casserole. I made it with almond milk and it was still great. I had some noodles that stuck together but it didn’t affect the flavor. It made a huge casserole.

Rating: Unrated

Rating: 3 stars 10/14/2014

A bit on the bland side. The overall taste was good, there just wasn’t much depth of flavor. The sauce was pretty dry, even after I added almost a full cup of pasta water. If I make this again, I’ll probably add a bit more milk/water, some minced garlic to the onion/celery sauté – and maybe some English peas to the veggie mix. I’ll probably add a few more dashes of hot sauce, too. Breadcrumbs will also be added to the top for crunch.

All Reviews for Tuna-Noodle Casserole with Cauliflower

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tuna-Noodle Casserole with Cauliflower

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest