This is delicious. We replaced the cream of something soup with an easy scratch-made white sauce and added cherry tomatoes for a twist. Makes enough for leftovers.
We took some of fat out of the classic recipe and added a gourmet touch!
INGREDIENTS
- 1 bag spinach egg noodles
- 4 Tablespoons butter, divided
- 1 stalk celery, diced
- 1/4 cup onion, diced
- 1/2 cup sauteed mushrooms
- 3/4 cup frozen peas
- 1 clove garlic, minced
- 4 Tablespoons all-purpose flour
- 14.5 oz. chicken stock
- 1 Tablespoon Feisty Fish Rub
- 10 oz can diced tomatoes – drained
- 2 teaspoons fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 2 can albacore tuna, in water, no salt
- 1/2 cup whole wheat panko
- 2 tbsp butter
- INSTRUCTIONS
- Preheat oven to 375°. Lightly spray 9 x 12 casserole with cooking spray.
-
Cook noodles in salted water until al dente (slightly undercooked by 2 minutes). Set aside.
-
Melt the butter in a large deep skillet. Add onions, garlic, mushrooms and cook on medium heat until soft, about 5 minutes. Stir in peas until warm. Remove veggies from pan and set aside.
-
Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
-
Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a low boil. Stir until thickened, about 2-3 minutes.
-
Remove from heat, add celery, mushrooms and peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add diced tomatoes.
-
Add drained tuna and Feisty Fish Rub, stirring another minute.
-
Remove from heat and add 1 cup parmesan cheese and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
-
Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
-
Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).
-
Seen you on channel 8 with natale
Now all I have to figure out is how to find rubs. Dont like to use credit cards on phone…thanks
Sallie