Tuna Noodle Casserole
I first fell in love with tuna noodle casserole when I worked at a CDC (Child Development Center) in Virginia. They had an older lady who ran the kitchen with an iron fist, and boy could she cook. In a world where most school lunches are merely heated up, she still believe that some dishes deserved to have some thought put into them. Tuna noodle casserole was definitely one of those dishes for her. This isn't her recipe, or even like most recipes that I see that include peas and a mix of mayo and cream of mushroom. This is one is more like a mac and cheese with tuna and veggies added in! Everyone at our house found this delish! It comes from," Southern Living Comfort Food".
Ingredients
1/4 cup butter
1 large red bell pepper, chopped
1 cup chopped onion
1 (8 oz.) package sliced fresh mushrooms
1/3 cup all purpose flour
3 cups milk
3 cups (12 oz.) shredded Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 (12 oz) can solid white tuna in spring water, drained and flaked
1 (6oz.) can solid white tuna in spring water, drained and flaked
1 (12 oz) package egg noodles, cooked
1/4 cup chopped fresh flat-leaf parsley
1 1/2 cup homemade breadcrumbs
1/3 cup butter, melted
Directions
Preheat oven to 375 degrees. Melt 1/4 cup butter in a large skillet over medium-high heat; add bell pepper, onion, and mushrooms, and saute 5 minutes or until tender. Remove from skillet,
Whisk together flour and milk until smooth; add to skillet, cook over medium heat, stirring constantly, 10 minutes or until thickened. Remove from heat; add cheese, salt, and pepper, stirring until cheese is melted. Stir in tuna, noodles, and parsley; stir in sauteed vegetables, Spoon into a lightly greased 13x9 inch baking dish. Bake, covered, at 375 for 25 minutes. Stir together breadcrumbs and 1/3 cup melted butter; sprinkle over casserole, and bake, uncovered, 15 more minutes or until golden.
Wyatt turns 3 on Saturday so be on the look out for pics and a recipe for homemade funfetti cupcakes Via Pinterest!
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