Wednesday, December 30, 2009

Skillet Tuna Noodle Casserole

If desired, sprinkle individual bowls of this casserole with crushed Ritz or Saltine crackers before serving.

2 tablespoons unsalted butter
10 ounces white button mushrooms, trimmed and sliced thin
1 onion , minced
Table salt
8 ounces egg noodles (3 cups)
2 cups low-sodium chicken broth
1 cup heavy cream
1 cup frozen peas
2 (7-ounce) foil pouches solid white tuna, flaked (or use drained canned tuna)
2 tablespoons minced fresh parsley leaves
Ground black pepper
Lemon wedges (for serving)

1. Melt the butter in a 12-inch skillet over medium heat. Add the mushrooms, onion, and 1/2 teaspoon salt. Cook until the mushrooms are browned, about 15 minutes. Transfer the mixture to a bowl.

2. Sprinkle the noodles into the skillet. Pour the broth and cream over the noodles. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the noodles are tender, about 10 minutes.

3. Stir in the peas, tuna, mushroom mixture, and parsley and allow to heat through, about 1 minute. Season with salt and pepper to taste. Serve, passing the lemon wedges separately.

Serves 4 to 6

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