Upscale Tuna Noodle Casserole
I get a kick out of foams, froths, sous vide, and all the other modern wonders of molecular gastronomy.
But sometimes, I just want to kick it old-school.
And it doesn’t get any more back-in-the-day nostalgic than tuna noodle casserole.
Like so many of you, I grew up on the beloved casserole made with cream of mushroom soup and canned tuna baked in the trusty ol’ Pyrex dish.
That’s why when I spied the recipe for “Campanile Tuna Noodle Casserole” in the cookbook, “New Classic Family Dinners” (Wiley), I knew I had to make it. The book is by Chef Mark Peel of Campanile, that beloved landmark restaurant in Los Angeles, which you must try if you haven’t yet.
This dish can actually be found on the menu there, and it’s always a hit with children and adults alike, Peel writes.
I can see why, because it’s a taste of childhood but with way better ingredients and punched-up flavor.