Tuesday, April 30, 2013

Tuna Noodle Casserole

Tuna Noodle Casserole
Picture from: grandmaskitchen
Image Credit: grandmaskitchen

Tuna Noodle Casserole

“Grandma's version of this classic casserole had everyone cheering for more.” grandmaskitchen


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


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.

Read more and enjoy this amazing recipe and many more when visiting grandmaskitchen

Serves 6 

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