RECIPE AND PHOTO SUBMITTED BY Rosetta Sperring
Check out Rosetta’s food blog http://rosettassweettreats.wordpress.com/
Tuna Noodle Casserole
8 ounces medium shell pasta, cooked al dente (almost done)
4 Tablespoons butter (divided)
1 medium stalk celery, thinly sliced or diced
¼ cup diced onion
8 ounces mushroom, sliced or diced (or canned)
Olive Oil as needed
4 Tablespoons flour
1 (14.5 ounce) can of chicken broth (just under 2 cups), warmed
1 cup milk (warmed)
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon dill (optional)
2 teaspoons fresh lemon juice, or if desired
2 Tablespoons fresh minced parsley
1 cup freshly grated Parmesan cheese, divided
5 ounce can tuna, packed in water (more if desired, I use 2 cans)
Topping:
¼ cup Ritz cracker crumbs, mixed with about ½ Tablespoon melted butter or ¼ to ½ cup broken up potato chips.
Directions:
Melt 1 tablespoon butter in a large skillet. Add celery and sauté for 2-3 minutes, stirring often. Add mushrooms and cook 3 to 5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added, more if needed during the remaining cooking time. Remove vegetables from pan and set aside.
Melt remaining 3 Tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add the broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper and dill. Stir constantly until thickened and bubbly, 2-3 minutes.
Reduce heat to low and add lemon juice, parsley, and ½ cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and add extra lemon juice if desired.
Remove from heat and add pasta, vegetables and tuna. Stir to combine and place in a 3-quart baking dish. Sprinkle with remaining ½ cup cheese and sprinkle cracker crumbs or chips on top. Bake at 350 F for 25 to 30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10 to 15 minutes before serving to allow sauce to thicken. Serves 6
8 ounces medium shell pasta, cooked al dente (almost done)
4 Tablespoons butter (divided)
1 medium stalk celery, thinly sliced or diced
¼ cup diced onion
8 ounces mushroom, sliced or diced (or canned)
Olive Oil as needed
4 Tablespoons flour
1 (14.5 ounce) can of chicken broth (just under 2 cups), warmed
1 cup milk (warmed)
¼ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon dill (optional)
2 teaspoons fresh lemon juice, or if desired
2 Tablespoons fresh minced parsley
1 cup freshly grated Parmesan cheese, divided
5 ounce can tuna, packed in water (more if desired, I use 2 cans)
Topping:
¼ cup Ritz cracker crumbs, mixed with about ½ Tablespoon melted butter or ¼ to ½ cup broken up potato chips.
Directions:
Melt 1 tablespoon butter in a large skillet. Add celery and sauté for 2-3 minutes, stirring often. Add mushrooms and cook 3 to 5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added, more if needed during the remaining cooking time. Remove vegetables from pan and set aside.
Melt remaining 3 Tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add the broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt, pepper and dill. Stir constantly until thickened and bubbly, 2-3 minutes.
Reduce heat to low and add lemon juice, parsley, and ½ cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste, and add extra lemon juice if desired.
Remove from heat and add pasta, vegetables and tuna. Stir to combine and place in a 3-quart baking dish. Sprinkle with remaining ½ cup cheese and sprinkle cracker crumbs or chips on top. Bake at 350 F for 25 to 30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10 to 15 minutes before serving to allow sauce to thicken. Serves 6
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