TUNA TETRAZZINI
Steps:
- Directions Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes. Preheat the oven to 375 degrees F. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside. When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
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Shamail Sarfraz
[email protected]I would definitely recommend this recipe to anyone who loves tuna casserole.
Riyad Rahman
[email protected]This is one of my favorite tuna casserole recipes. It's always a hit at potlucks.
God Gaming
[email protected]I love that this recipe is so versatile. I can add or subtract ingredients to suit my own taste.
Fausio marques antonio Marques antonio
[email protected]This dish is a great way to use up leftover tuna.
demon tom
[email protected]I've made this dish several times and it's always a hit with my family and friends.
Trisha Redd
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand.
Moses Hilsong
[email protected]I'm not a big fan of tuna, but I really enjoyed this dish. The sauce was creamy and flavorful, and the tuna was cooked perfectly.
Lina Hussain
[email protected]I made this dish for my kids and they loved it! They said it was the best tuna casserole they've ever had.
Eva Rani
[email protected]This dish is perfect for a crowd. I doubled the recipe and it fed 12 people.
Ail Baloch
[email protected]I added some chopped broccoli to the dish for extra vegetables.
Ricardo Sanchez
[email protected]This is a great recipe to use up leftover tuna.
Ameer Zaman
[email protected]I accidentally used cream of mushroom soup instead of cream of celery soup. It still turned out great!
Bijay Paswan
[email protected]I found the sauce to be a bit too thick. I would thin it out with some milk next time.
Hania Baig
[email protected]This dish was a little too bland for my taste.
Vera Red
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
Owen Murphy
[email protected]This is a great recipe for a quick and easy weeknight meal.
Abdulwahab Rai
[email protected]I'm not a big fan of tuna, but this dish was delicious! The sauce was so creamy and flavorful.
Hanif Molla
[email protected]I made this for a potluck and it was a huge success! Everyone loved it.
Nkanyiso Dube
[email protected]This tuna tetrazzini was a hit with my family! The sauce was creamy and flavorful, and the tuna and noodles were cooked perfectly.