Modern Seafood Casserole

Our Modern Seafood Casserole was born from the pantry. We had lots, and lots of canned fish, wide egg noodles and then in the freezer, lots of frozen vegetables!  Voila, we created a modern take on the classic tuna noodle casserole, but this is veggie forward and you can use tuna, salmon or lump crab. It is great for weekday dinners and leftovers!

To make the Modern Seafood Casserole, prepare a 2-quart casserole dish with olive oil. In a large bowl, we like to use the same large pot as the cooked noodles, stir or whisk together the soup, cheese, and garlic. Add the fish and noodles, then the vegetables. Spread the mixture evenly in the prepared casserole dish.

Next, in a medium bowl, mix the topping ingredients together. Using a spoon, sprinkle the topping over the casserole. Bake for 20- 25 minutes. Allow the Modern Seafood Casserole to set and cool slightly, then serve.

Make room for leftovers—which reheat easily. Try serving the Modern Seafood Casserole with our Crunchy Asian Salad.

Mix up the veggies based on your preferences. The Modern Seafood Casserole is gluten free adaptable, too! This recipe is easy to make and comes together quickly. You can make it the night before, and then bake it when ready the next day.

Yield: 8-10 servings

Author: Stacey Berk

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Modern Seafood Casserole

We created a modern take on the classic tuna noodle casserole that is veggie forward. It is great for weekday dinners and leftovers!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

Casserole

• 2 10 oz. cans of condensed cream of celery or mushroom soup
• 1 1/4 cups of shredded parmesan or cheddar cheese
• 1 3/4 cups of milk
• 2 tablespoons of minced garlic
• 3 cans of tuna or salmon in water, drained, or 2 8oz. containers of fresh jumbo lump crabmeat
• 1 12 oz. package of wide egg noodles, cooked and drained (Manischewitz, in the kosher section, preferred)
• 1/2 cup of chopped onion
• 1 cup of frozen peas
• 1/2 cup of carrot shreds
• 1/2 cup of frozen roasted corn
• 1/2 cup of frozen edamame

Topping

• 3/4 cup of panko breadcrumbs
• 1/2 cup of grated parmesan cheese
• 1 tablespoon each of garlic and onion powders, and dried chives

Instructions

1. Preheat the oven to 375F.
2. Spray a 2-quart casserole dish with olive oil.
3. In a large bowl (or using the same large pot as the cooked noodles) stir together the soup, cheese, and garlic. Add the fish and noodles, then the vegetables. Spread the mixture evenly in the prepared casserole dish.
4. In a medium bowl, mix the topping ingredients together. Using a spoon, sprinkle the topping over the casserole. Bake for 20- 25 minutes.

Notes:

·      Try different types of vegetables or pasta for a different spin!

·      For a gluten free version, try rice noodles (use the same baking instructions) and crushed rice crackers with the topping. Please be sure to check the product or ingredient before using if you have dietary concerns.

·      Prep ahead of time! You can make the Modern Seafood Casserole the night before, and then bake it when ready the next day.

https://www.expandkitchenandhome.com/home/modern-tuna-casserole

Enjoy!