Creamy Penne with Mushroom and Tuna Sauce

By Bostoncook

Not Your Mother’s Slow Cooker Cookbook

Ingredients

• 2 tablespoons butter
• 2 shallots, chopped
• 8 ounces mushrooms, quartered
• 2 tablespoons flour
• 1 cup chicken broth
• 13 ounces evaporated milk
• 3 ounces cream cheese, crumbled
• 6 1/2 ounces white tuna in water, drained and flaked
• 1 cup peas
• salt and pepper
• 8 ounces penne lisce
• 1/2 cup corn flakes, crushed
• 1 1/2 tablespoons butter, melted
• 1 cup cheddar cheese, shredded

Details

Servings 6

Preparation

Step 1

1. Saute shallots and mushrooms in butter until softened, about 5 minutes. Sprinkle with flour and cook 30 seconds. Add broth and milk. Bring to a boil, stirring, until thickened into a thin white sauce. Add cheeses and stir until melted. Mix in tuna and peas. Season to taste.

2. Meanwhile, cook penne until a bit shy of al dente. Drain and add to tuna sauce.

3. Pour into sprayed slow cooker.

4. Combine cereal and butter. Add cheese, and sprinkle over pasta.

5. Cover and cook on high 1 1/2-2 hours or low 4 hours.

Notes: Used light cream cheese (and in place of goat cheese), light cheddar, regular tuna. Onions instead of shallots, nonfat chicken broth. Doubled the peas, and used 10 ozs of mushrooms.

Good, but not worth all of the work prior to putting in a crockpot!

Original recipe said 4 servings - definitely more like 6.