Ingredients: |
Ingredients: 1 c shredded Monterey jack cheese
1 c shredded sharp cheddar cheese
2 c potato chips, crushed
2 slices white sandwich bread, torn into 1 inch pieces
6 tbsp unsalted butter
salt and pepper
16 oz canned solid white albacore tuna packed in water
2 tbsp olive oil
2 tsp lemon juice
12 oz egg noodles
10 oz white mushrooms, trimmed and slice 1/4 inch thick
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped fine
3 tbsp all-purpose flour
3 1/2 c half-and-half
1 1/2 c low-sodium chicken broth
1 1/2 c frozen peas
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 425 degrees. Combine Monterey jack and cheddar in bowl. Pulse potato chips, bread, 1/4 c cheese mixture, 2 tbsp butter, 1/4 tsp salt, and 1/4 tsp pepper in food processor until coarsely ground, about 8 pulses; set aside.
Place tuna in fine-mesh strainer and press dry with paper towels. Transfer to large bowl and flake into coarse pieces with fork. Microwave oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in small bowl until bubbling around edges, about 30 seconds. Stir oil mixture into tuna and let sit for 10 minutes.
Bring 4 quarts water to boil in a dutch oven. Add pasta and 1 tbsp salt and cook until just al dente. Drain pasta and rinse with cold water until cool, about 2 minutes. Drain again and set aside. Melt 1 tbsp butter in now-empty pot over medium-high heat. Add mushrooms and 1/4 tsp salt and cook until liquid evaporates and mushrooms are browned, 6-8 minutes. Transfer mushrooms to bowl with tuna mixture. Add 1 tbsp butter, onion, and bell pepper to now-empty pot and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl with tuna-mushroom mixture; set aside.
In now-empty pot, melt remaining 2 tbsp butter over medium heat. Add flour and cook, whisking constantly, until golden, about 1 minute. Slowly whisk in half and half and broth and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 5-7 minutes. Off heat, whisk in remaining cheese mixture until smooth. Stir in pasta, tuna – vegetable mixture, peas, 1/2 tsp salt, and 1/2 tsp pepper.
Scrape mixture into buttered or sprayed 9 x 13" baking dish and topped with bread/crumb mixture. Bake until golden brown, 12 to 14 minutes. Let casserole cool on wire rack for 10 minutes. Serve |
Personal
Notes: |
Personal
Notes: An America's test kitchen recipe, though the recipe seems long and involved, the result is well worth the effort, it covers all the bases. A surefire winner!
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