Tuna Casserole Recipe

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Type: Tuna Casserole Free Cooking Recipe – Pasta

No other!

Ingredients / Directions
1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine

2 Tbsp butter

1 medium onion
diced

10 oz package sliced mushrooms

1 teaspoon salt and fresh ground pepper to taste

2 – 6 oz cans solid white tuna
water packed

1 Tbsp plus 1 teaspoon cornstarch

1 – 3 oz package cream cheese

2 cup(s)s whole milk

1 cup(s) frozen peas
thawed

2 cup(s)s crushed potato chips or 2 cup(s)s shredded cheese
1 Put a large pot of salted water on to boil for pasta. Preheat oven to 400F. Oil a shallow casserole dish.
2 Melt butter in a large skillet over medium-high heat. Add onions and saut? 2 minutes. Add mushrooms
salt and pepper. Saut? until mushrooms are lightly caramelized and soft
stirring occasionally.
3 While mushrooms are cooking
drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
4 Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring
bring just to a boil and remove from heat.
5 Mix in peas and tuna
separating tuna into bite size flakes.
6 Stirring frequently
boil Pasta for 5 minutes
or until al dente. Don”t over cook. Drain pasta
and briefly rinse. Toss with sauce. Season to taste.
7 Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more
or until bubbly around edges

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