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Sourdough Tuna Noodle Casserole

Michael Terpening
A few of my favorite things. Sourdough noodles with broccoli, mushrooms and Tuna
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8

Equipment

  • Dutch Oven

Ingredients
  

Sourdough Noodles

  • ½ cup starter
  • 1 ½ cup Flour
  • 2 eggs

Filling

  • Sourdough Noodles
  • 2 cans Albcore Tuna drained
  • 2 cups broccoli florets
  • 4 oz mushrooms sliced

Roux / Sauce

  • ⅓ cup Coconut Oil - MCT
  • 1 large onion chopped fine
  • 2 stalks celery chopped fine
  • 3 cloves garlic chopped fine
  • ⅓ cup Cassava Flour
  • 1 cup veggie broth
  • 2 cup Plant Milk Almond, Coconut, Macadamia or Oat

Seasoning

  • 1 tsp Basil dry
  • 1 tsp Thyme dry
  • Himalyan Salt to taste
  • Pepper to taste

Topping

  • ⅓ cup Almonds chopped fine
  • ⅓ cup sourdough breadcrumbs chopped fine
  • ⅓ cup Parmesan Cheese

Instructions
 

  • Mix the Sourdough starter with One and a half cups flour and two eggs. Add a little flour or water to get the correct consistency in the dough if it's not right. I used one cup all purpose and 1/2 cup dark rye flour. Whole Wheat would be good too but I did not have any on hand. Let the dough ferment a good long time. I usually mix it in the morning and let it ferment for about 3 hours and then punch it down. If it is a little wet, I add a little flour to make the yeast happy, nead it a bit and let it rise again for an hour or so.
  • Flour the surface and the dough real good and roll it out and cut it into noodles with a pizza cutter. Toss and let dry on the counter until it is time to prepare the dish. I cut them into 3 inch lengths this time. This is the first time I have used them in a casserole - we'll see.
  • Start a pot of noodle water to boil when you're ready to create dinner. I usually add a pinch of salt for good luck. A watched pot never boils, so leave it to it's business and get on with whipping up the secret sauce. Preheat the oven to 350°
  • The secret sauce. Campbell's soup just doesn't cut it folks. I understand convenience but there is just nothing in that can that is worth it. Make your own. I like to use a big cast iron dutch oven that I can cook it all up on the stove top and then put the whole thing in the oven. Saute the onions, garlic and celery in the oil for 5-8 minutes until tender and translucent.
  • Add the flour a little at a time stirring continuously until the flour begins to darken a bit and then add the broth a little at a time to maintain heat. Add the milk the same way.
  • Add the mushrooms and maintain heat to keep a nice burble going. Add the tuna. We are looking for a nice smooth, thick consistency. The chunky sourdough noodles are going to thicken it up though, so don't get it too thick. Add a little milk if you want it thinner or a little Arrow Root powder if you want it thicker. When it looks, oh so right, drop the temp to low and wait for the noodles.
  • When the noodle water comes to a boil, add the noodles a handful at a time to maintain heat. Once all the noodles are in, they will take about 5 minutes or so depending on how chunky they are. With about two minutes to go add the broccoli to the pot.
  • When the broccoli and noodles are done, pour off the water through a colander and stir them into the secret sauce in the dutch oven. Stir in the seasonings and adjust salt and pepper to taste.
  • Mix the almonds, cheese and bread crumbs together and sprinkle over the top.
  • Cover the dutch oven and cook covered for 25 minutes. Remove the cover and cook for another 25 minutes. Let it cool with the lid on for about 10 - 15 minutes and enjoy.