Grown-Up Tuna (Now Crab) Casserole

READY IN: 50mins
Recipe by Caroline Cooks

For you empty-nesters, who love old fashioned tuna casserole. It's your turn!!! (Note: Zaar software will not recognize the word "pouches", so I used pkgs. of crab in the ingredients.) Adapted from Country Living magazine.

Top Review by BecR2400

Mmmm deelish! Made a few changes to this easy and tasty dish, and it still turned out wonderful! Used a full pound of lump crabmeat and the brandy option (used cognac), subbed catsup for the tomato paste (as that is what I had on hand), and subbed evaporated milk for the cream. The sauce thickened nicely after just a few minutes--just the way we like it--and no water added. Thanks for this delightfully grown up version of tuna casserole, Caro! Made for One Dish Casseroles in the photos forum.

Ingredients Nutrition

Directions

  1. Pick the crab meat, removing any shell or cartilage. Set aside. Cook and drain noodles. Set aside. Preheat oven to 350°. Lightly coat four 1-cup-capacity baking dishes or one 9” round baking dish with 1 tablespoon butter and set aside.
  2. Melt remaining butter in a medium skillet over medium heat.
  3. Add shallots and cook until soft.
  4. Add tomato paste and garlic and cook, stirring continuously, for 5 minutes.
  5. Move pan away from the heat and add brandy or chicken broth.
  6. Return to heat and bring mixture to a boil, whisking continuously.
  7. Reduce heat to medium low, add 1 cup water, and simmer until thickened slightly — about 10-12 minutes.
  8. Strain mixture and stir in cream, remaining salt, and pepper.
  9. Add egg noodles, crab meat, and lemon juice and toss to coat.
  10. Divide mixture evenly among the prepared baking dishes, cover with foil, and bake until cooked through and the noodles are hot — about 20 minutes.
  11. Garnish with thyme sprigs and serve immediately.

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