- 8
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
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.