Post by Loupy on May 24, 2017 19:25:28 GMT -7
Tuna Noodle Casserole
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
This creamy casserole has developed a pretty rotten reputation over the years thanks to recipes calling for heavily processed ingredients. If you opt for a version with a creamy, homemade sauce and quality tuna, the dish can be phenomenal. Try it out with this straightforward recipe from Weekly Greens. Green peas add just enough freshness and the crispy topping makes it feel special enough for entertaining. When tuna noodle casserole tastes this good, it might become your signature dish.
Ingredients:
2 tablespoons unsalted butter
2 garlic cloves, minced
2 teaspoons lemon zest
1 cup frozen peas
¼ teaspoon kosher salt
⅛ teaspoon pepper
¼ cup all-purpose flour
1 cup milk
4 ounces cream cheese, cut into pieces
1 pound campanelle or other short-cut pasta
2 (6-ounce) cans oil-packed tuna
½ cup whole-wheat panko breadcrumbs
¼ cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees Fahrenheit.
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil.
Cook pasta until al dente, then drain, reserving ½ cup of the cooking water.
Meanwhile, heat butter in a small saucepan over medium heat.
Add garlic and lemon zest and cook, stirring, until fragrant, about 1 minute.
Add peas and season with salt and pepper.
Stir to coat, then sprinkle in flour.
Continue to cook, stirring, for about 1 minute.
Increase heat to medium high, then stream in the milk while constantly stirring.
Cook, stirring, until mixture thickens, about 3 minutes.
Reduce heat to low and stir in cream cheese.
Remove from heat.
Stir pasta into sauce until well combined, then gently fold in the tuna.
If needed, add pasta cooking water to thin.
Transfer to prepared baking dish and top with breadcrumbs and cheese.
Bake until lightly browned around edges and filling is bubbling, about 30 minutes.
Serve.
From: Megan Elliott @ www.cheatsheet.com/life/forgotten-dishes-millennials-should-bring-back-to-life.html/
This creamy casserole has developed a pretty rotten reputation over the years thanks to recipes calling for heavily processed ingredients. If you opt for a version with a creamy, homemade sauce and quality tuna, the dish can be phenomenal. Try it out with this straightforward recipe from Weekly Greens. Green peas add just enough freshness and the crispy topping makes it feel special enough for entertaining. When tuna noodle casserole tastes this good, it might become your signature dish.
Ingredients:
2 tablespoons unsalted butter
2 garlic cloves, minced
2 teaspoons lemon zest
1 cup frozen peas
¼ teaspoon kosher salt
⅛ teaspoon pepper
¼ cup all-purpose flour
1 cup milk
4 ounces cream cheese, cut into pieces
1 pound campanelle or other short-cut pasta
2 (6-ounce) cans oil-packed tuna
½ cup whole-wheat panko breadcrumbs
¼ cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees Fahrenheit.
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil.
Cook pasta until al dente, then drain, reserving ½ cup of the cooking water.
Meanwhile, heat butter in a small saucepan over medium heat.
Add garlic and lemon zest and cook, stirring, until fragrant, about 1 minute.
Add peas and season with salt and pepper.
Stir to coat, then sprinkle in flour.
Continue to cook, stirring, for about 1 minute.
Increase heat to medium high, then stream in the milk while constantly stirring.
Cook, stirring, until mixture thickens, about 3 minutes.
Reduce heat to low and stir in cream cheese.
Remove from heat.
Stir pasta into sauce until well combined, then gently fold in the tuna.
If needed, add pasta cooking water to thin.
Transfer to prepared baking dish and top with breadcrumbs and cheese.
Bake until lightly browned around edges and filling is bubbling, about 30 minutes.
Serve.