Debug

[1 - 1] hey what's up if you think about it

[1 - 3] casseres are kind of like anti- cooking

[3 - 5] you use prepared ingredients to produce

[5 - 8] the highest volume of food that you can

[8 - 9] with the least amount of effort in

[10 - 11] dishes and I get why that's attractive

[11 - 13] life can't always be about what's for

[13 - 15] dinner but naturally I'm out here

[15 - 18] wondering what if casserole was good

[18 - 19] like very very good today I'm going to

[19 - 22] show you exactly how to do just that two

[22 - 25] ways One Way significantly improves the

[25 - 27] most mom casserole of all time and the

[27 - 30] other dunks on Hamburger Helper real

[30 - 33] hard the first casserole is my upgraded

[33 - 35] version of tuna noodle to make it I'll

[35 - 37] start with a pot of at least four quarts

[37 - 39] of water and drop that on the stove once

[39 - 42] that's up to a ripping boil I'll add in

[42 - 44] a fist full of salt then one bag or

[45 - 47] about 350 GS of egg noodles and when I

[47 - 48] say egg noodles I'm specifically

[48 - 51] referring to this no yolks dumpling

[51 - 52] product I like it because it's full of

[52 - 54] egg white protein and that gives some

[54 - 56] structure to the pasta which helps keep

[56 - 58] the noodles from getting mushy during

[58 - 60] the bake plus they're frilly which helps

[60 - 62] hold the chunky stuff like tuna in place

[62 - 63] now while those noodles boil I'm going

[63 - 65] to bust out my knife work for that I'll

[65 - 67] grab one half of a large onion and give

[67 - 69] it a simple week night dice that's 5 to

[70 - 72] six slices pole to pole turn 90° then

[72 - 75] chop every half2 in just like I am here

[75 - 76] at the halfway point I'll push the onion

[76 - 79] forward to maintain stability then I'll

[79 - 82] keep on dicing in total I want 150 to

[82 - 84] 200 g of diced onion next up is

[84 - 86] mushrooms this isn't a standard issue

[86 - 88] ingredient in most mom tuna noodles but

[88 - 90] for me it's indispens vble to prep them

[90 - 92] I'll just remove the stem then slice the

[92 - 95] cap thinly about 1/4 in wide don't go

[95 - 96] thicker because they'll end up being

[96 - 99] spongy and have kind of a cringy texture

[99 - 101] in the final dish and once I've got 175

[101 - 103] G of sliced mushrooms I'll check back on

[103 - 104] my noodles since these are going to

[104 - 106] soften up more during the bake I want to

[106 - 108] cook these just a little bit under L

[108 - 110] Dente from here I'm going to move these

[110 - 112] noodles over to my sink to drain off the

[112 - 114] water then I'll come back and drop them

[114 - 116] into my largest bowl once that's in the

[116 - 118] pot goes back on the stove to cook the

[118 - 119] base of this casserole now hit the

[119 - 122] noodles with a long Ziggy of olive oil

[122 - 123] I'll give them a quick toss and I'll let

[123 - 125] these hang out while I cook the rest of

[125 - 127] this casserole o look who's over here

[127 - 131] it's my little sweetie Ruby love you

[131 - 134] Ruby back at the stove I'll drop 145 G

[134 - 136] of butter and give it a little melt ski

[136 - 139] then I'll drop in my diced onions 15 G

[139 - 141] of minced garlic then a strong pinch of

[141 - 142] salt and I'll jump in with my wooden

[142 - 144] spoon inste to get this sweating I want

[144 - 146] to cook this over about medium heat

[146 - 148] until the onion is starting to soften a

[148 - 150] little bit and the garlic is smelling

[150 - 152] fragrant and once a good amount of the

[152 - 154] onion moisture has sweat off and the

[154 - 155] butter is sizzling I'm going to drop in

[155 - 158] my sliced mushrooms then a tiny bit more

[158 - 159] salt then I'll stir to get them cooking

[159 - 161] alongside the onions from here I want to

[161 - 163] cook out most of the moisture in the

[163 - 165] mushrooms and soften them up I know it's

[165 - 166] time to move on when they're just

[166 - 168] starting to take on some color and there

[168 - 169] isn't any more evaporation happening in

[169 - 171] the pan and after about 4 minutes these

[171 - 173] look like they're frying in the butter

[173 - 174] instead of simmering so I know they're

[174 - 177] good after mushrooms comes 75 G of

[177 - 179] all-purpose flour I'll stir that in

[179 - 181] until it's not lumpy then I'll cook it

[181 - 183] for about a minute until the raw Edge is

[183 - 185] cooked off and the flour is Unified with

[185 - 187] the fat then in goes 600 G of chicken

[187 - 190] stock I'll stir that in real quick so no

[190 - 192] lumps form as it comes up to a boil then

[192 - 194] 25 G of better than buan roasted chicken

[194 - 197] base and 10 GS of salt then I'll stir

[197 - 199] all the buan and salt into the mixture

[199 - 201] bring it up to a simmer then drop 15 G

[201 - 204] of dejon mustard then 150 g of heavy

[204 - 207] cream then a big plop of cream cheese

[207 - 209] which is exactly 100 G from here I'm

[209 - 211] going to stir everything to combine and

[211 - 213] melt in the cream cheese I'll mention

[213 - 215] the cream cheese is kind of the secret

[215 - 216] ingredient for this whole thing it

[216 - 218] brings a little bit of cheesiness

[218 - 220] without making the casserole all about

[220 - 222] cheese and once the cream cheese is

[222 - 224] melted in the texture of this sauce

[224 - 226] should be velvety and smooth and look

[226 - 228] almost like fondue next I'll move this

[228 - 230] pot over to my noodles and scrape the

[230 - 232] soup base or whatever you want to call

[232 - 234] it right on top then I'm going to add in

[234 - 238] four cans or 450 G of nice tasting tuna

[238 - 240] fish for me nice tasting means Wild

[240 - 242] Planet brand skipjack tuna I love it

[242 - 244] because it has a mild but substantial

[244 - 246] tuna flavor and it has a really great

[246 - 248] tuna texture the downside is that it

[248 - 251] costs like $4 a can which is very high a

[251 - 253] cheaper backup option would be starkist

[253 - 255] that's closer to $2 a can and it's quite

[255 - 257] a bit better than the Bargain Bin stuff

[257 - 260] that tastes like cat food smells if you

[260 - 262] do end up using the Wild Planet tuna

[262 - 263] just make sure to crumble it down a

[263 - 264] little bit before adding it into the

[264 - 267] bowl because it's very chunky and if you

[267 - 268] don't it'll be hard to distribute

[268 - 270] throughout the pasta next I'll add in

[270 - 273] 200 g of frozen peas 100 G of shredded

[273 - 276] medium sharp cheddar then 50 g of grated

[276 - 278] Parmesan cheese and finally I'll drop in

[278 - 280] 20 cranks of black Peppe now I'm just

[280 - 282] going to jump in and fold everything

[282 - 284] together until it's homogeneous I'll

[284 - 285] mention that since the pasta is just a

[285 - 287] touch undercooked it's going to be

[287 - 289] thirsty and it's going to soak up pretty

[289 - 291] much whatever moisture is around it so

[291 - 292] you might need to add in a little bit

[292 - 294] more water to keep things from being too

[294 - 297] dry I've added about 30 to 40 G here to

[297 - 298] keep things Saucy next I'll drop

[298 - 301] everything into a 9x13 casserole dish

[301 - 303] then I'll just press it down and spread

[303 - 305] it out then I'll drop on four to five

[305 - 308] big sprinkles of fried panko breadcrumbs

[308 - 310] to make those I just hit a 10in

[310 - 312] non-stick pan with a very generous

[312 - 314] amount of olive oil then I'll add in

[314 - 316] about 1 cup of panko breadcrumbs stir to

[316 - 319] combine and fry for about 3 to 4 minutes

[319 - 320] over medium high heat stirring

[320 - 322] frequently so that these things don't

[322 - 324] burn once these things are Cris up into

[324 - 326] a beautiful golden brown color I'll move

[326 - 328] them over to a paper towel lined plate

[328 - 330] to drain behind the panko I'll sprinkle

[330 - 332] on 3 to four grips of grated Parmesan

[332 - 334] cheese then I'll move this whole thing

[334 - 338] over to a 425 F oven to bake for 20 to

[338 - 340] 25 minutes while that bakes I want to

[340 - 342] thank better than buan for sponsoring

[342 - 344] this video you guys know that I'm a

[344 - 346] better than buan guy from way back I've

[346 - 348] been using it to add depth and flavor to

[348 - 350] my recipes pretty much since the

[350 - 352] beginning whether or not they sponsor

[352 - 354] the video it's actually super convenient

[354 - 355] that they are sponsoring this video

[355 - 356] because I would be using the better than

[356 - 359] buan roasted chicken base as a flavor

[359 - 361] enhancer for this tuna noodle casserole

[361 - 362] no matter what you'll notice that I'm

[362 - 364] also using chicken stock in this recipe

[364 - 366] but since it's not homemade it has very

[366 - 368] little flavor so I need more that's

[368 - 370] where the better than buang comes in it

[370 - 372] add that deep roasted chicken flavor

[372 - 374] that I'm looking for without me having

[374 - 375] to use homemade stock I use the chicken

[375 - 377] base in a ton of recipes but my other

[378 - 380] go-to is the roasted beef base which

[380 - 381] I'll be using in casserole number two

[381 - 383] later in this video better than buan

[383 - 385] also comes in a ton of other flavors

[385 - 386] though there's veggie roasted garlic

[386 - 389] sauteed onion ham and lobster this stuff

[389 - 391] is is truly a weapon for the home cook

[391 - 393] and you can find all of their major

[393 - 395] flavors in the soup bile of most grocery

[395 - 396] stores if you're looking for some of the

[396 - 398] other specialty flavors like lobster or

[398 - 400] Chipotle base you can get those over at

[400 - 402] better thanb on.com use promo code Brian

[402 - 404] for free shipping when you purchase two

[404 - 406] or more jars and after about 20ish

[406 - 408] minutes of bake time when I pull this

[408 - 411] out you can see it's melty bubbling and

[411 - 413] just a little bit browned up on top now

[414 - 415] I'll just scoop a bunch into a bowl

[415 - 417] making sure to serve up a decent amount

[417 - 421] of that crispy panko oh my that's just

[421 - 424] an elite level casserole right there

[424 - 427] chicken soup soaked noodles with tuna

[427 - 429] now let's taste

[429 - 432] it m this dish is like getting a hug

[432 - 435] from your mom it makes you feel warm

[435 - 437] comforted safe and like everything in

[437 - 439] the world is going to be totally okay

[439 - 442] it's very creamy it's very luxurious but

[442 - 444] it's not heavy and it's cheesy but not

[444 - 446] too cheesy the cream cheese is kind of

[446 - 448] like the secret weapon here plus you get

[448 - 449] a little bit of mushroom flavor that

[449 - 451] brings some earthiness you get pops of

[451 - 453] Sweetness from the peas and then you get

[453 - 455] a lot of tuna but this dish never gets

[455 - 457] fishy up next is a blend of cheeseburger

[457 - 460] casserole and beef stroken off to make

[460 - 461] it I'll start with four to five quarts

[461 - 464] of water on the stove and once it's

[464 - 465] boiling I'll add in a strong grip of

[465 - 468] salt then 340 G or 12 ounces of large

[468 - 470] macaroni I like large elbows for this

[470 - 472] dish because they integrate with the

[472 - 474] ground beef perfectly and they an homage

[475 - 476] to Cheeseburger Mac which is on the

[476 - 479] Mount Rushmore of classic casseres again

[479 - 480] I want to boil these noodles until

[480 - 482] they're just about L Dente if you cook

[482 - 484] them too much the casserole is going to

[484 - 485] be mushy so after 6 minutes I'm going to

[485 - 487] move this pot over to the sink drain off

[487 - 490] the pasta then I'll drop the Mac into my

[490 - 492] largest bowl then drop the Dutch oven

[492 - 493] back on the stove so I can cook the

[493 - 495] sauce just like I did for the dumpling

[495 - 496] noodles I'll hit this Mac with a few

[496 - 498] ziggies of olive oil then give it a toss

[498 - 501] toss toss and let this pasta cool down

[501 - 502] over at the stove into a medium high

[502 - 505] heat Dutch oven I'll drop one lb of 9010

[505 - 507] ground beef then I'll hit that with a

[507 - 509] pinch of salt grab my ground beef

[509 - 511] mushing tool then get to work Browning

[511 - 513] and crumbling down this beef

[513 - 515] texture-wise I prefer this to be very

[515 - 517] very well broken down I think that makes

[517 - 519] the best sauce and the best eating

[519 - 521] experience when you don't smash the beef

[521 - 523] as it Browns you get large nuggets of

[523 - 525] meat that are tough and gristly and they

[525 - 528] sit in the dish like dry meatballs it's

[528 - 530] not good so I go hard and smush this

[530 - 533] meat for basically the entire first 5 to

[533 - 535] 6 minutes of Browning until I get a

[535 - 537] result that looks like this super

[537 - 539] crumbly and chunks that are no bigger

[539 - 541] than a a grain of rice next in goes 125

[541 - 544] G of diced onion 20 G of minced garlic

[544 - 545] and another small pinch of salt I'll

[545 - 547] jump back in with my wooden spoon and

[547 - 549] stir to get everything combined and to

[549 - 551] scrape up the brown beef stuff that

[551 - 552] might have stuck to the bottom during

[552 - 554] the Browning phase about 5 minutes later

[554 - 556] the onions are softened and translucent

[557 - 559] and the kitchen smells like sweet roasty

[559 - 562] garlic so next in goes 450 G or about 1

[562 - 565] lound of sliced baby bella mushrooms and

[565 - 566] a small pinch of salt by the way I cut

[566 - 568] these mushrooms to the same thickness as

[568 - 570] I did for the tuna noodle casserole

[570 - 572] which is somewhere in the ballpark of

[572 - 573] a/4 of an inch now I'll just stir in the

[573 - 575] raw mushrooms and sweat these down for

[575 - 577] about 5 to 8 minutes depending on how

[577 - 579] large your pot is about 3 to 4 minutes

[579 - 580] later the bottom of this pot is all

[580 - 583] glazed up with mushroom and onion stuff

[583 - 585] and that can burn eventually so the move

[585 - 587] here is to add in some water and loosen

[587 - 589] it up with your wooden spoon to deglaze

[589 - 590] it I'll scrape that for another minute

[590 - 592] or so then I'll keep on cooking for

[592 - 594] about four to 5 and after a couple more

[594 - 595] minutes of sweating and stirring the

[595 - 597] mushrooms are cooked down and just

[597 - 599] starting to Brown and the onions have

[599 - 602] fully melted next in goes a 25 G dup of

[602 - 605] tomato paste then 50 g of allpurpose

[605 - 607] flour from here I'll stir that to get

[607 - 608] any lumps worked out and to get

[608 - 611] something that's kind of RW adjacent

[611 - 612] this is going to do the thickening for

[612 - 614] the creamy beef sauce once that's third

[614 - 616] in I'm going to add in 300 G of beef

[616 - 619] stock 40 G of worch 50 g of better than

[619 - 622] buan roasted beef base 30 G of Deon goes

[622 - 625] in then I'll add in 225 g of heavy cream

[625 - 626] next I'll stir that in and bring it up

[626 - 628] to a simmer and cook for about 2 minutes

[628 - 630] to let things unify lastly I'll add in

[630 - 634] 75 G of sour cream then stir that in off

[634 - 636] heat if you boil sour cream it can

[636 - 638] curdle almost like Rota cheese and make

[638 - 640] the sauce a little bit grainy once third

[640 - 641] in the final sauce should look like

[642 - 644] mushroomy beef gravy but a little bit

[644 - 645] looser from here I'm going to move this

[645 - 648] sauce over to my noodle bowl then scrape

[648 - 651] it out gracefully right over the handle

[651 - 653] good job then in goes 200 g of shredded

[653 - 655] mozzarella cheese and 50 g of grated

[656 - 657] parm now the spatula goes in and I'll

[657 - 659] stir this until the noodles and sauce

[659 - 661] are one happy family again don't

[661 - 663] hesitate to add in a little splash of

[663 - 664] water if things are starting to look

[664 - 666] pasty in the bowl we want the texture to

[666 - 668] be sble and Saucy and that looks good

[668 - 672] next I'll carefully plop this oh got

[672 - 675] that all over the side whoopsie okay

[675 - 676] once that's tucked back in I'll top with

[676 - 679] some crispy fried onions yes I'm using

[679 - 680] the store bought onions that your mom

[680 - 682] puts on top of green bean casserole

[682 - 684] because they're very good if you want to

[684 - 685] see if you could do your own fried

[685 - 687] onions check out my recipe for those in

[687 - 689] my green bean casserole video Linked In

[689 - 690] description now to prep these I'm going

[690 - 692] to run my knife through them three to

[692 - 694] four times to crumble them into smaller

[694 - 696] pieces this allows them to integrate

[696 - 697] with the casserole much better than the

[698 - 699] larger pieces that come out of the bag

[699 - 701] and you get more Crunchies in every bite

[701 - 702] the last touch is a couple of grips of

[703 - 705] grated parm dusted right on top then I'm

[705 - 708] going to drop this thing into a 425 F

[708 - 710] oven and bake it until melty and bubbly

[710 - 712] 25 minutes later when I pull this thing

[712 - 714] out you can see the onions caught a

[714 - 716] little bit of additional Browning and

[716 - 718] the noodles have soaked up the creamy

[718 - 720] mushroom beef sauce sauce to serve I'll

[720 - 722] pile it high into a bowl making sure to

[722 - 724] get plenty of onion Krispies in the mix

[724 - 730] then I'll give it a

[734 - 734] taste M when you get beef mushrooms

[734 - 736] fried onions and two types of cheeses

[736 - 738] baked together it becomes more than the

[738 - 740] sum of its parts it's kind of like a

[740 - 742] super flavor if you guys like this video

[742 - 743] you're really going to love the one

[743 - 745] linked on the screen right here the

[745 - 747] YouTube algorithm picked it specifically

[747 - 752] for you and it's never wrong