Cauliflower And Kale Tuna Casserole

Gone are the days of boring tuna casserole!

This delicious, elevated take on your classic tuna casserole features a cheesy, homemade white sauce, tender egg noodles, cauliflower, kale, flakes of wild Albacore tuna, and the all-important crispy panko parmesan crust. Providing a comforting hit of nostalgia without the dreaded can of mushroom soup and peas, this casserole reheats like a dream and is great for the whole family.

Did we mention it makes for an easy meal prep? Add it to your weekly meal rotation today! 

Servings: 6-8 people

Prep Time: ~20 mins | Cook Time: ~40 mins

Ingredients

• 250 g wide egg noodles
• ½ head of cauliflower, cut into small florets
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 large shallots, diced
• 2 tbsp flour
• 3 ½ cups half and half
• 2 teaspoons Dijon mustard
• 2 cups shredded cheddar cheese
• 2 cans regular Albacore tuna
• 1 small bunch of kale, destemmed and finely chopped
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, finely chopped (optional)

Panko Crust

• ⅓ cup Panko
• ⅓ cup freshly grated Parmesan
• 1 tbsp lemon zest
• 1 tbsp olive oil

Directions

1. Bring a large pot of salted water to a boil.
2. Add the cauliflower florets to the pot and cook for approximately 3-5 minutes, until the cauliflower is just tender. Remove the cauliflower and set it aside, then add the egg noodles. Cook as per the packet instructions.
3. Preheat the oven to 400°F.
4. Melt the butter in a large Dutch oven over medium heat. Once bubbling, add the garlic and shallots, and cook for another couple of minutes until softened and fragrant.
5. Whisk in the flour and leave to brown lightly for around a minute. Then stir in the half and half and Dijon, cooking until it thickens (typically around 4-5 minutes).
6. Remove from heat and stir in the cheese, whisking until smooth and fully incorporated.
7. Stir in the cooked pasta, cauliflower, tuna, and kale, then season with salt and pepper. 
8. In a small bowl, combine the Panko, Parmesan, lemon zest and olive oil. Sprinkle the Panko over the cooked pasta mixture.
9. Place into the oven and bake until golden brown and bubbly, about 25-30 minutes.
10. Serve immediately, garnished with fresh parsley, if desired.

Notes

• Not a fan of kale or cauliflower? Feel free to omit entirely, or sub them out for your favourite seasonal vegetables.

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