Blog Recipes for Food Justice: Andrew Zimmern’s Tuna Noodle Casserole August 30, 2022 Share on Twitter Share on Facebook Share on LinkedIn Share on Email New recipe alert! Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer, and social justice advocate. As the creator, executive producer and host of Family Dinner on Magnolia Network, Wild Game Kitchen on Outdoor Channel TV, the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. He is passionate about his philanthropic endeavors and sits on the board of directors of Services for the Underserved, Project Explorer/EXPLR, Charlize Theron Africa Outreach Project and Soigne Hospitality. He serves on City Harvest’s Food Council, is the International Rescue Committee’s Voice for Nutrition and Goodwill Ambassador for the United Nations World Food Programme. Andrew is also a founding member of the Independent Restaurant Coalition, fighting to save restaurants affected by Covid-19. For our Recipes for Food Justice Series, Andrew shared his recipe for the classic Tuna Casserole. Tuna Noodle Casserole One of my all-time favorite comfort food classics, a tuna noodle casserole. A simple casserole of tuna, egg noodles, a few fresh vegetables and herbs, and cheese. Instead of opening a typical can of cream of chicken soup to bind it all together, make your own! It only takes a few minutes and tastes infinitely better. INGREDIENTS 5 tablespoons butter 1/4 cup flour A few pinches ground nutmeg 3 carrots, thinly sliced 2 ribs celery, thinly sliced 2 medium yellow onions, minced 1/2 cup fresh herbs (such as parsley and dill), minced 2/3 cup chicken broth 2 cups whole milk 2 tablespoons chicken bouillon powder 8 ounces frozen peas, thawed 8 ounces cheddar cheese, grated 1/3 cup grated parmesan cheese 16 ounces tuna fish, drained and gently ‘crushed’ to separate Salt and white pepper 1 pound egg noodles Toasted breadcrumbs INSTRUCTIONS Preheat the oven to 350 degrees F. Get a pot of water boiling on the stove to cook the pasta. Add a few tablespoons of kosher salt to it. Place the butter in a large skillet with high sides over medium heat. Add the flour to the skillet with the butter and cook for several minutes to create a roux. Add the broth and milk in batches, stirring until simmering. Add the bouillon powder, stirring. Mixture should be simmering and thickened. Add the nutmeg. Stir and add the carrot, celery, onion, herbs. Cook until glassy. Add the peas and cheese and stir well to incorporate. Pull from heat, fold in the tuna, and season with salt and white pepper. Cook the egg noodles about halfway to al dente. Drain well. Combine with the vegetable/tuna mixture. Place in a lasagna pan. Bake for 30 minutes until hot and bubbly. Cover with toasted breadcrumbs and serve.