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Preheat 350°F oven
9"x9" casserole pan
Large skillet
Large pot
Colander/strainer
Ingredients:
2 Tbsp cooking oil (grapeseed, olive, etc.)
1 pkg egg noodles, dried
1/2 medium onion, chopped
1 large stalk celery, diced
1 clove garlic, minced
1 1/2 cup fresh mushrooms, sliced, OR 1 (8)oz can mushrooms
1/4 cup Parmesan cheese
1 cup milk
salt & pepper, to taste
1 (12)oz can tuna, drained and flaked
1 cup peas, frozen or fresh
3 Tbsp seasoned bread crumbs
1 cup shredded cheddar cheese
Directions:
Bring water to a boil in the large pot.
Thoroughly cook egg noodles until tender but firm.
Drain noodles, return to pot, cover, and set aside.
Heat oil in the large skillet over high heat.
Add onion, celery, and garlic.
Cook until translucent but not browned.
Reduce heat to medium high and add mushrooms.
Gently stir until mushrooms are soft.
Stir milk, salt, pepper, and Parmesan cheese to the onion mixture.
Heat until hot but not boiling.
Stir tuna and peas into the milk mixture.
Heat thoroughly.
Remove from heat.
Stir cheddar cheese into the tuna mixture.
Pour the wet mixture into the noodles.
Stir until all noodles are completely coated in the tuna mixture.
Pour from pot into casserole pan.
Sprinkle bread crumbs over top until completely covered.
Bake in 350F degree oven for 45-55 minutes or until center is bubbling.
Remove from oven and allow to set for 5 minutes before serving.
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If calories are not a concern, the 2 Tbsp of oil may be swapped out for 4 Tbsp of butter.
Cream of mushroom soup substitutes well for the milk and mushrooms called for in the recipe. Soup adds more calories and a richer taste.
Spinach, tomatoes, and/or other fresh vegetables may be layered into the cheesy tuna casserole to create a tuna strata.
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