MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lighter Tuna Casserole
 Categories: Seafood, Pasta, Casseroles
      Yield: 8 servings

      8 oz Wide egg noodles
      1 tb Butter or olive oil
      1 md Onion; peeled, diced
      2 lg Carrots; peeled, diced
      3 cl Garlic; peeled, minced
    1/4 c  All-purpose flour
  1 1/2 c  Chicken stock
  1 1/2 c  Milk
      2 ts Italian seasoning
    1/2 ts Salt
    1/4 ts Fresh-ground black pepper
      6 oz Baby Bella or button
           - mushrooms: sliced
      1 c  Frozen peas
     15 oz Tuna in water (3 cans);
           - drained
      1 c  Sharp cheddar; shredded
      2 tb Panko breadcrumbs

  Preheat oven to 400°F/205°C.

  Cook egg noodles al dente in a large pot of generously
  salted water in a large stockpot according to package
  instructions. Drain and set aside.

  Meanwhile, as the water for the noodles is cooking, melt
  butter (or olive oil) in a large saute pan over
  medium-high heat. Add onion and carrots, and saute for 5-7
  minutes, or until both are soft. Add garlic and saute for
  1 more minute until fragrant. Stir in the flour and cook
  for 1 more minute. Whisk in the chicken stock until it is
  combined, then stir in the milk, Italian seasoning, salt,
  pepper, mushrooms, peas and tuna. Continue cooking,
  stirring occasionally, until the mixture reaches a simmer
  and thickens and the mushrooms are cooked, about 4-6 more
  minutes.

  Once the noodles are ready, add the sauce mixture to the
  (drained) noodles, and toss to combine. Stir in the
  cheddar cheese until it is evenly combined. Then you can
  either serve the pasta as-is at this point, or continue on
  to bake it.

  If you are baking the casserole, pour the noodles into a
  greased 9x13" baking pan. Sprinkle the Panko
  breadcrumbs evenly on top of the pasta, then mist with
  some cooking spray. (Or I prefer to use olive oil in a
  Misto.) Bake for 18-20 minutes, or until the top of the
  pasta is slightly crispy and golden, and the filling is
  bubbly on the sides.

  Remove and serve warm.

  Recipe by Gimme Some Oven

  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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