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Dish Name: Tuna Casserole
Category: Pasta
[Print This Recipe]
Ingredients:1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine
2 Tbsp butter
1 medium onion
diced
10 oz package sliced mushrooms
1 tsp salt and fresh ground pepper to taste
2 - 6 oz cans solid white tuna
water packed
1 Tbsp plus 1 tsp cornstarch
1 - 3 oz package cream cheese
2 cups whole milk
1 cup frozen peas
thawed
2 cups crushed potato chips or 2 cups shredded cheese
Preparation Method:
1 Put a large pot of salted water on to boil for pasta.
Preheat oven to 400F.
Oil a shallow casserole dish.
2 Melt butter in a large skillet over medium-high heat.
Add onions and sauté 2 minutes.
Add mushrooms, salt and pepper.
Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
3 While mushrooms are cooking, drain water from tuna into a small bowl.
Whisk cornstarch into tuna water until smooth.
Set aside.
4 Stir cream cheese into skillet and cook until melted into mushrooms.
Add milk and reserved tuna water.
Stirring, bring just to a boil and remove from heat.
5 Mix in peas and tuna, separating tuna into bite size flakes.
6 Stirring frequently, boil Pasta for 5 minutes, or until al dente.
Don't over cook.
Drain pasta, and briefly rinse.
Toss with sauce.
Season to taste.
7 Pour into casserole dish.
Bake 10 minutes.
Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges
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