Photo credit: Not Eating Out In New York
Ingredients:
- 1/2 box shaped pasta or egg noodles, cooked
|
|
|
|
- 1/4 cup frozen peas, thawed
|
- 1/8 cup finely chopped onion
|
- 4-5 button mushrooms, sliced
|
|
|
|
- 1 cup milk and 1/2 cup heavy cream or sour cream (or 1 1/2 cups milk)
|
|
- Salt and fresh ground pepper to taste
|
- Handful fresh chopped parsley
|
Directions:
- Turn on broiler or just turn oven to 500 degrees.
- Melt butter and sauté onions and mushrooms on medium low heat for a few minutes (until they begin to smell wonderful).
- Season with salt and pepper.
- Add flour and stir for a minute.
- Add milk and stir until it boils and gets bubbly.
- Add cream if using. Taste for seasoning.
- Turn off heat, and stir in tuna, peas, scallion, parsley, and a little bit of the parmesan if desired.
- Fold pasta into mixture and pour into a medium casserole dish.
- Sprinkle a layer of parmesan on top of casserole and broiler for approximately five minutes, checking that it doesn’t burn.
- Let it cool a minute and serve.
Thanks to our friends at Not Eating Out In New York for this tasty twist on a classic.