Some classic casseroles,
I'm going to make a tuna casserole
and a roast chicken casserole.
In each bowl, I'm starting with similar mis en place,
a leek, some shallots, or onion,
some celery and some carrot and fresh thyme.
That's for the chicken.
Lose the carrot.
In this dish, we just have some shallots or onions,
some garlic, no garlic in chicken, only in tuna.
We have some salary and a leek.
So into getting our chicken into one pan,
we're putting the mis en place for tuna.
So now we stir, stir, stir,
over medium to medium-high heat in butter
and soften our thyme, shallot or onion,
garlic and leek in this pan.
In this pan, we have no garlic, but sweet carrot,
finely chopped sweet carrot, okay?
So this is chicken.
This is tuna.
To both, at this point, salt and pepper,
flour, which we sprinkle.
About the equal amount of flour that you used of butterfat.
We're gonna stir that.
So extra-wide egg noodles,
12 ounces, one for each casserole.
Give these guys a zhuzh, they're cooking in salted water.
With a colander right here,
one less than package directions.
So that'll be five or six minutes.
So now to each pan, sherry and then stock.
Where's my sherry?
We're finishing this bottle for the chicken.
Oh, about a third of a cup I'd say.
And I'm gonna start a new one for the tuna.
Tuna you could also use white vermouth is very nice also
with tuna or any fish-based sauce or dish.
Give that a little stir.
That's dry sherry, Fino Sherry.
Now to both pans,
about a cup and a half of vegetable or chicken stock.
To both pans, about a cup and a half of half and half.
And now can let both pans thicken up
and I add, even tho there's a little black pepper,
I add a little white pepper too to each pan.
Different flavor.
Now here's our topping.
To our tuna pan,
we're gonna add two cans in water
of whole-cut sustainable tuna, 12 ounces total.
And I break it up simply with a fork.
And I brighten it with a little squirt of lemon juice
over each can.
I added the two cans of tuna,
the light splash of lemon juice,
and the defrosted frozen cooked sliced mushroom.
We have thyme, garlic, sherry, onion, leek, celery,
all cooked together with stock and cream,
in this case half and half.
And we're going at about 12 ounces or half of our noodles
to that, okay?
These are extra-wide egg noodles.
We're gonna combine that.
To this pan, peas and carrots in the same sort of base.
Thickened flour, butter, sherry, stock, half and half.
That's what's going on in here.
With three cups
of pulled poached, roast, or rotisserie chicken.
And of course our peas and carrots.
And casseroles this time of year are so perfect.
But these are great casseroles to have on hand.
You can cool them to room temperature
and freeze them and bake them off whenever you need them.
So I'm gonna transfer them and then brown them
in the oven with your crunchy topping,
which is Parmigiano Reggiano, Parm cheese, parsley,
and any crushed cracker or Panko or breadcrumb
of your choice.
This is classic tuna casserole,
and these are twin chicken casseroles.
I just added dill and chive because I had it in the fridge
but any green herb you like on top of that.
And then if you wanna go really nuts, the crispy onions!
What?
(chimes tinkling)