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Tuna
Noodle Casserole
“Grandma's
version of this classic casserole had everyone cheering for more.” grandmaskitchen
Ingredients:
6 ounces
corkscrew pasta
1 tablespoon butter
8 ounces
fresh mushrooms, sliced
1 small
onion, chopped
1 cup chicken
broth
1 cup milk
1/4 cup
all-purpose flour
1 (12 1/4-ounce)
can tuna, drained
1 cup frozen
peas, thawed
Preparation:
Cook
corkscrew pasta according to package directions.
Drain; cover.
Set aside.
Preheat oven to
350°F.
Spray 2-quart
casserole with nonstick cooking spray; set aside.
Melt butter in
large nonstick skillet over medium-high heat.
Add mushrooms
and onion; cook and stir until onion is tender, about 5 minutes.
Using wire whisk,
stir together chicken broth, milk and flour in small bowl until well blended.
Stir into
mushroom mixture; bring to a boil. Cook and stir 2 minutes or until thickened.
Reduce heat
to medium.
Stir in tuna,
peas, pimientos and thyme.
Add pasta to
tuna mixture and stir.
Spread pasta
mixture evenly in prepared casserole.
Bake until
bubbly and heated through, about 30 to 35 minutes.
Let stand 5
minutes before serving.
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Serves 6
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