Barefoot Contessa Tuna Casserole Recipe (2024)

FAQs

Why is my tuna casserole so dry? ›

A possible reason for this is that you added too much pasta or not enough liquid. The pasta absorbs liquid, so you should use a generous amount of sauce to keep the dish moist. Your tuna casserole can also become dry due to overbaking.

Store your leftover tuna casserole in a shallow, airtight container in the fridge for up to four days. Reheat in the oven or in the microwave.

Use 2 cans soup, 1 cup milk, 1/4 cup pimiento, two 12-ounce cans tuna, 6 ounces (about 4 cups) egg noodles, 2 tablespoons bread crumbs and 1 tablespoon butter. Bake in a 2-quart casserole for 30 minutes or until hot, then for another 5 to brown the bread crumb mixture.

Alternatively, Foods Guy recommends adding a splash of water or chicken stock to your casserole and covering it with plastic wrap before microwaving, which will add new moisture and lock in the steam, ensuring a perfectly moist reheated tuna casserole.

Covering a casserole (whether with a lid or with aluminum foil) is important because it helps keep moisture and heat inside the baking dish. This encourages even baking throughout, ensuring that noodles come out perfectly al dente and cheese melts uniformly.

How do you moisten a dry casserole? Add a little water or milk to the top of the it before reheating. Allow the liquid to seep in between the casserole and the baking dish, without overflowing. Cover the top with aluminum foil.

Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Discard any cold leftovers that have been left out for more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

Processing, Not Preservatives

The tuna ends up vacuum-sealed and sterilized in the can due to this process, and that's what gives it its shelf life and the ability to remain safe to eat while stored at room temperature.

Lastly, you can freeze cooked tuna casserole if you cannot eat it within 3-4 days. Whether it's fresh out of the oven or leftovers, you can freeze it in an airtight container for up to 3 months. If straight from the oven, allow it to cool completely before sealing it so it doesn't continue to cook.

Tuna casserole is thickened by making a roux out of butter, olive oil and flour, then whisking in milk and chicken broth. The sauce is simmered until thickened to desired consistency. The sauce will reduce and thicken as it simmers, so for a thicker sauce, simply simmer longer.

Should you cook canned tuna? ›

If you're a fan of canned tuna, you'll be happy to know it's safe and ready to eat straight out of the can since it is pre-cooked for your convenience. Canned tuna is a wonderful seafood option, considering not everyone has access to fresh fish, not to mention it's super affordable.

Bright red or pink tuna means it has been gassed. In its natural state, fresh tuna is dark red, almost maroon, sometimes even chocolatey-looking. Don't worry, you most likely will have no ill effects from eating gassed tuna, according to the FDA.

Your tuna noodle casserole may also contain cheese, whole wheat flour, and other extras. Some of these ingredients, such as the pasta and flour, soak up moisture. Therefore, adding too little broth, milk, or sauce may cause the dish to turn out dry. The same can happen if the sauce is too thick.

Divide the casserole into smaller portions. Use a shallow dish for faster cooling. Cool the freshly cooked casserole from 135°F (57°C) to 70°F (21°C) within two hours before refrigerating. You can use the ice-water or ice-paddle technique to cool the food product quickly.

Even with the best storage, it's important to remember that there is still a looming expiration date on your tuna casserole. According to Project Meal Plan, a cooked tuna casserole can last for about four days when kept in an airtight container in the refrigerator.

Add a little moisture to the mix

But if you're averse to the white and creamy condiment or don't have it in your fridge, here are some other great options that add moisture and make tuna palatable: Oil. Olive, truffle, and even toasted sesame (which I use in my recipe below) are just a few drool-worthy examples.

Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.

Liberally oil the tuna steaks. For rare to medium-rare steaks: broil two inches from the heat source, for about two and a half minutes; turn the steaks over and broil for about another one and a half to two minutes. Just before they are done, place a heaping spoonful of flavored butter on top of each piece.

Why is my pasta bake dry? Pasta absorbs liquid from the sauce as it cooks. If there's too much pasta and not enough sauce, you can end up with a dry bake. It's best to follow the recommended amounts in the recipe for a pasta bake that's just right.