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Receta Tuna Casserole
by B Innes

Tuna Casserole

Tuna Casserole is another of those ubiquitous comfort foods. Many different recipes with various ingredients. One thing about tuna is there are a few choices when making recipes depending on just how "fishy" you like your tuna. For those that don't like it too "fishy" stick to solid white albacore in water. You can choose the same packed in oil or as a less expensive alternative, though not that less, you could go with chunk light tuna which has a stronger flavor. Solid, chunk, or flaky will all work.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Wine and Drink Pairings: Pouilly fuissé

Ingredientes

  • 1 lb. wide egg noodles cooked "al dente"
  • 2-3 cans tuna (your choice)
  • 1 can Campbell's cream of mushroom soup
  • 1 can Campbell's cream of celery soup
  • ½ cup milk
  • 1 4- 6 oz can mushrooms pieces and stems
  • 1 Tbs dried tarragon
  • 1 Tbs parsley flakes
  • 2 tsps each salt & pepper
  • 8 oz sharp cheddar cheese grated and ÷ in half
  • ¼ cup grated Parmesan
  • 1-2 cups crushed potato chips (optional)

Direcciones

  1. Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.
  2. Preheat oven to 350º
  3. In a large bowl combine the 2 cans of soups, milk, the can of mushrooms , half the cheddar, Parmesan and the salt and pepper, tarragon and parsley and stir to combine.
  4. Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level.
  5. If using chips cover the top of the casserole with them, then cover loosely with foil and bake for about 30- 40 minutes.
  6. Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.
  7. Remove from the oven and allow to rest for 3- 5 minutes before serving.
  8. Serve sour cream on the side as garnish.