Tuna Noodle Casserole #6

By carvalhohm

Ingredients

• 2 tablespoons unsalted butter
• 2 cups seasoned bread crumbs
• 1 (10-ounce) container sliced button mushrooms
• 1 medium onion, chopped
• 1 1/2 teaspoons paprika
• 1/8 teaspoon cayenne
• 1/2 teaspoon salt, plus more for taste
• 3 1/2 cups chicken broth
• 1 cup heavy cream
• 1 (8-ounce) package wide egg noodles
• 2 (6-ounce) cans water-packed solid white tuna, drained well and flaked
• 1 1/2 cups frozen peas
• 2 cups grated Parmesan cheese (8 ounces)
• 2 tablespoons finely chopped fresh parsley leaves
• Freshly ground black pepper

Details

Servings 8
Adapted from therecipeclub.net

Preparation

Step 1

1. Preheat the oven to 475°F.

2. Melt 1 tablespoon of the butter in a large nonstick skillet
set over medium-high heat. Add the bread crumbs and
toast until just golden brown, 3 to 5 minutes. Transfer the
crumbs to a small bowl and set aside.

3. Melt the remaining 1 tablespoon of butter in a medium sauté pan set over medium-high heat. Add the mushrooms, onion, paprika, cayenne, and 1/2 teaspoon salt and cook, stirring often, until the mushrooms and onion are golden brown, about 8 minutes. Stir in the broth and cream, and then add the noodles. Increase the heat to high and cook at a vigorous simmer, stirring often, until the noodles are nearly
tender and the sauce is slightly thickened, about 8 minutes.

4. Remove the pan from the heat and stir in the tuna, peas, Parmesan, and parsley, and season to taste with salt and pepper. Pour the mixture into a 9 x 13-inch casserole dish and sprinkle the bread crumbs over the top. Bake until the edges are bubbly, about 8 minutes.