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Homemade Tuna Noodle Bake

Sabtu, 04 Agustus 2018

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Edit

This is really richness content. If you haven't reliable a Tunny Noodle Casserole in a while, you pauperism to try this one. I feature been thinking nigh making one for a while. I had seen various on the Food Meshwork and decided I would descend up with my own version. This crunchy cheesy topping is a moldiness, it truly gives this casserole activity that added special sheet of texture and flavour.

I decided to go with a many homespun version and not use the condensed soup. There is zero dishonorable with condensed soup, it has stacks of variety but I appear similar a homemade version is unremarkably retributory a slight bit better. This is all rattling gentle to put together and doesn't stomach a lot of time.

Perception at all of that creamy goodness. If you are not a fan of tunny, vindicatory equivalent cowardly or flop.

Now top with the cheeseflower and the panko parmesan stratum and it is prompt to go in the oven

Ingredients

1 8-ounce pkg Wide Egg Noodles
3 tablespoons butter divided
1 tablespoon olive oil
1 clove garlic minced
1/2 cup Mushrooms sliced or chopped
2 tablespoons all purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper (or more if you like black pepper)
1/2 cup sour cream,
1 6-ounce can white tuna, drained and flaked
1/2 cup frozen green peas
1/4 cup panko bread crumbs
2 tablespoons Parmesan cheese finely shredded
1/2 cup cheddar-jack cheese, shredded

Baca Juga

Instructions

Preheat oven to 350 degrees. Coat a large baking dish with nonstick spray.
Melt 1 tablespoon of the butter and mix with the panko bread crumbs and Parmesan cheese, set aside.
Boil the noodles till al-dente, about 7-8 minutes. When noodles are cooked, save about 1 cup of the pasta water then drain and set aside.
While noodles are cooking, add the olive oil to a large skillet on medium high heat. Add the mushrooms and cook for about 3-4 minutes or until mushrooms are beginning to brown. Add garlic to the skillet for about the last 30 seconds of cook time.
Remove the mushrooms to a plate and return the skillet to stove. Melt remaining 2 tablespoons of the butter in skillet, then whisk in the flour and let cook for about 1 minute. Gradually whisk in the milk, continuing to stir until thickened. Add salt and pepper.
Remove skillet from heat and add the sour cream, stir until combined. Add the mushrooms back to skillet, then gently stir in the tuna, peas and the noodles. If needed, add a little of the pasta water to thin. (I used about 1/2 cup of the pasta water for extra creaminess)
Carefully, transfer the mixture to the casserole dish, top with cheddar-jack cheese and then the breadcrumb and Parmesan mixture. Bake about 20 minutes or until golden brown and bubbly.