Tuna Noodle Casserole has been a family favorite for generations! The best part of this tuna casserole recipe is that it takes minimal effort to. If you're looking for the best tuna noodle casserole recipe, this is it. you live, simply substitute heavy cream and whole milk in equal parts.
It is prepared with various kinds of meats, basically meats and bones. Slow cooked bones make this soup hearty nutritious.
I have vivid memories of drinking bone-broth every week when growing up. More than nutrition, we looked forward to the scrumptious taste and family fun time together.
Chicken and lamb are only two kind of meats used in our kitchen.
So, for this Pho Recipe, I decided to use familiar lamb meat instead of other varieties of red meats that are best tuna casserole recipe from scratch part in traditional Pho.
In-fact, first time I had Pho, 5 years best tuna casserole recipe from scratch part, was prepared specially for us with lamb.
Best tuna casserole recipe from scratch part: tuna noodle casserole
Can never forget that aroma. I still link every batch of soup I make with that aroma.
This one thing tells me my Pho Broth is headed in right direction.
Unlike Western soups, Pho broth has very less aromatic veggies. Instead just uses yellow onion for sweetness and ginger for aroma.
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The flavor of broth is clean and savory with hint of sweetness, aroma of ginger, cinnamon and other spices. Broth has no thickeners, no starch, not even soy sauce.
If you like clean meaty soups, this will be your new favorite.
Traditional Pho soup broth is prepared low and slow. It is usually an overnight or whole day process in which meat is cooked low with pho spices for that authentic depth of flavor. At home, I don't have time or patience to spend whole day on a soup.
This is where Instant Pot comes to rescue. Pressure Cooker setting of an Instant Pot has capabilities to extract that complex flavor from meat under one hour.
I cooked whole lamb shank, bone-in chops to fall-apart tender meat and rich pho broth in just 45 minutes.
If you have an old-fashion jiggler valve pressure cooker such as a Presto, add 1 to 2 tablespoons 15 to 30 ml of vegetable oil to the traditional in the pressure cooker. The oil reduces cooking and the possibility of clogging the vent tube on these old piper cookers. Do not add salt until after cooking. Watch the viable time of whole lentils carefully. Whole modifiers will turn to mush if cooked too long.
Plus, even sauted flavor-base ingredients in the same pot. For me, saving time and still eating homemade is more than enough. That's not the only reason for using Instant Pot.
To make Pho, first step is that meat bones are boiled in water to extract flavor.
This part of broth is cooked covered so that soup does not get darker due to exposure of bones to air.
With Instant Pot this step is totally eliminated. Cook everything together in one batch and still get clean clear and fatty broth with same depth of flavor.
As clean that I found it difficult to click picture of broth because it was so clean.
For long, it went undetected from camera. Why not cook just bones for broth.
For Pho Broth, I prefer bones that have meat with it.
Betty's Best-Ever Oven-Baked Tuna Casserole