MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lighter Tuna Casserole
Categories: Seafood, Pasta,
Yield: 9 servings

8 oz Wide egg noodles
1 tb butter or olive oil
1 md Onion; peeled, diced
2 lg Carrots; peeled, diced
3 cl Garlic; peeled, minced
1/4 c All-purpose flour
1 1/2 c Chicken stock
1 1/2 c Milk
2 ts Italian seasoning
1/2 ts Salt
1/4 ts Fresh-ground black pepper
6 oz Baby Bella or button
- mushrooms: sliced
1 c Frozen peas
15 oz (3 cans) tuna in water;
- drained
1 c Shredded sharp cheddar
2 tb Panko breadcrumbs

Preheat oven to 400oF/205oC.

Cook egg noodles al dente in a large pot of generously
salted water in a large stockpot according to package
instructions. Drain and set aside.

Meanwhile, as the water for the noodles is cooking, melt
butter (or olive oil) in a large saute pan over
medium-high heat. Add onion and carrots, and saute for 5-7
minutes, or until both are soft. Add garlic and saute for
1 more minute until fragrant. Stir in the flour and cook
for 1 more minute. Whisk in the chicken stock until it is
combined, then stir in the milk, Italian seasoning, salt,
pepper, mushrooms, peas and tuna. Continue cooking,
stirring occasionally, until the mixture reaches a simmer
and thickens and the mushrooms are cooked, about 4-6 more
minutes.

Once the noodles are ready, add the sauce mixture to the
(drained) noodles, and toss to combine. Stir in the
cheddar cheese until it is evenly combined. Then you can
either serve the pasta as-is at this point, or continue on
to bake it.

If you are baking the casserole, pour the noodles into a
greased 9" x 13" baking pan. Sprinkle the Panko
breadcrumbs evenly on top of the pasta, then mist with
some cooking spray. (Or I prefer to use olive oil in a
Misto.) Bake for 18-20 minutes, or until the top of the
pasta is slightly crispy and golden, and the filling is
bubbly on the sides.

Remove and serve warm.

YIELD: 8-10 Servings

Recipe by Gimme Some Oven

RECIPE FROM: http://www.simplyrecipes.com

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... Today's middle class foods are the stuff of yesterday's tycoons.
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