Tuna Casserole III
I really like tuna casserole, and this version sounds really good. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1/4 cup butter, this is 1/4 of a standard block
- 1-2 cups fresh mushrooms, thinly sliced
- 1 green bell pepper, diced, or a red pepper, or both
- 1 small onion, diced
- 1 stalk import celery, diced
- 4 cloves garlic, smashed and minced
- 1/4 cup all purpose flour
- 1 1/4 cups whipping cream
- 1 1/4 cups milk
- 2 cups Cheddar cheese, shredded
- 2 cans tuna, or 1 cup fresh cooked tuna
- 370 grams egg noodles, cooked, or macaroni
- 3/4 cup breadcrumbs, OR make from a shortcut
- 1/4 cup Parmesan cheese, grated
- 3 tablespoons butter, melted, used at the end
- salt and pepper, to taste
Instructions
- Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
- In a large (I may use a medium size pot for this) non stick pan melt the 1/4 cup of butter then add the onion, celery, bell pepper, and garlic for about 3 minutes, then sprinkle in the flour and mix and cook for another minute. Remove from heat.
- Slowly stir in the milk, then return to heat and stir until thickened and the mixture comes to a boil, season with salt and pepper to your liking, stir, then stir in the mushrooms, Cheddar cheese, and tuna, when mixed, add in the egg noodles and mix to combine.
- Pour the mixture into the prepared baking dish and smooth out, sprinkle on the breadcrumbs then Parmesan cheese, drizzle with the melted butter.
- Bake for 25-30 minutes, remove and let rest 5 minutes, serve.
Notes
The Cheddar cheese is the most expensive part here, for 2 cups, think about 180 Baht. For 6 servings, this is about 88 cents per serving.
Shortcuts: Tuna, Breadcrumbs.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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