Ingredients
- 1 1/2 cups chopped onions
- 1/2 cup chopped red bell peppers
- 7 tablespoons unsalted butter - I used about 4 T instead.
- 1 teaspoon minced garlic
- 1 pound white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons Essence, recipe follows
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cup chicken stock
- 1 3/4 cups heavy cream - I subbed 1 1/4 cup skim and about a 1/2 cup light sour cream
- 1 wide egg noodles - I used no yolk noodles (12 ounces)
- 3 cans solid white tuna (6-ounce) drained and broken up
- 1 tablespoon chopped fresh parsley leaves
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
- 1 bag potato chips (5 1/2-ounce) crushed - used reduced fat Cape Cod chips
Preparation
Step 1
1. Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
2. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
3. Preheat the oven to 375 degrees F.
4. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
5. When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
Notes: This was very good. Not fabulous really but quite good. Like the other tuna casserole better. Halved the recipe and lightened (following lys's recommendations) - used only 2 tbsp butter, left off the thyme, 1/2 cup ff half and half and 1/3 cup light sour cream, dried parsley, and light potato chips