Esta es una exhibición prevé de cómo se va ver la receta de '90's Style Tuna Noodle Casserole' imprimido.

• Click here to print
• o regresate de nuevo a 90's Style Tuna Noodle Casserole.

Receta 90's Style Tuna Noodle Casserole

by Global Cookbook

Ingredientes

2 x 6 1/2-oz cans tuna -- liquid removed and flaked or possibly 1 lb. fresh skinless, boneless tuna steaks -- 2 Tbsp. lemon juice-if using fresh tuna 8 ounce wide egg noodles 4 Tbsp. unsalted butter 8 ounce fresh mushrooms -- sliced 1/3 c. all-purpose flour 2 c. low-fat lowfat milk 2 Tbsp. cornstarch

1 x 8-oz bottle clam juice-or possibly 1cup fish stock 1/4 c. dry white wine 1 tsp salt 1/4 tsp pepper 1/4 tsp grated fresh nutmeg 2 Tbsp. snipped fresh dill-or possibly 1 tsp. dry oregano, crumbled 3 Tbsp. dry bread crumbs

Direcciones

1. Heat oven to 425 degrees F. Grease a shallow 9-inch casserole. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. Toss with lemon juice and chill.)
2. Start cooking noodles according to package directions. Meanwhile, heat 1 Tbsp. butter in large skillet over medium heat. Add in mushrooms and cook without stirring, 1 to 2 min, till browned. Stir and add in 1 Tbsp. water; cook 1 minute till tender.
3. Heat remaining butter in medium saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Stir in lowfat milk and bring to simmer, stirring constantly. Stir together cornstarch, clam juice, and wine. Pour into sauce, stirring constantly; add in salt, pepper, and nutmeg. Simmer 2 to 3 min till thickened.
4. Combine noodles with sauce, tuna, and mushrooms. Add in dill and transfer to casserole; top with bread crumbs. Bake 20 min till bubbly. Let stand 10 min before serving.
5. To reheat: If room temperature, bake 20 min at 350 degrees F; if cool, 30 min.

© 2025 CookEatShare