Paul Olson’s SPC Tuna Casserole
Paul Olson’s SPC Tuna Casserole
A community favorite, this intimate dish uses SPC tuna and the recipe is shared with us by our Natural Resources Attorney, Paul Olson, for a cozy meal. Adapted from Tomi Marsh’s “Fishes and Dishes.”
Ingredients:
2 tablespoons flour
2 tablespoons butter
2 cups cooked noodles or rice
2 cups chicken broth
1 cup milk
8 oz cream cheese
1/4 cup Parmesan cheese
1-2 cans SPC tuna
Casserole vegetables (e.g., frozen peas, mixed veggies, or sautéed celery, onion, peppers, kale)
Spices (tarragon and thyme, or to taste)
1/2 cup panko
2 tablespoons butter (for topping)
Lemon pepper to taste
Instructions:
Prepare noodles or rice according to package directions.
Make a roux by melting 2 tablespoons butter, adding flour to form a paste, then stirring in broth over medium-low heat.
Preheat oven to 350°F; add milk, cheeses, tuna, vegetables, and spices to roux, heating until cheese melts, then transfer to a casserole dish.
Melt 2 tablespoons butter, mix with panko and lemon pepper, and sprinkle over casserole.
Bake 30 minutes until topping is lightly browned and casserole thickens.