[CnD] Fw: [Clipping-Cooking] NYDN: Tuna, Noodles and Mushrooms

Dawnelle cruzed at cox.net
Sat Feb 11 07:49:31 GMT 2012


Tuna Noodles and Mushroom Casserole

> Monday Night Meals: Tuna, Noodles and Mushrooms
>
> By Rosemary Black
>
> Saturday, November 1st 2008, 4:00 AM
> New York Daily News
>
> One of my most hated dinners as a kid was tuna casserole, a gluey mess 
> bound with my least favorite canned soup: cream of mushroom.
>
> The first time I ate tuna casserole from scratch, at a friend's house, I 
> realized it didn't have to have those nasty little chunks of canned 
> mushroom. This streamlined version will take just 10 minutes to prepare, 
> and it used fresh mushrooms and fresh chives. It's still a pretty 
> economical dinner, though, especially when you get the tuna on sale.
>
> Make this early in the day or even the night before - and don't omit the 
> breadcrumb topping (which my childhood versions never had - another reason 
> I always fed it to the dog under the table.)
>
> Tuna, Noodles and Mushrooms
> Serves 4-6
>
> 1/2 pound egg noodles
> 2 (6-ounce) cans tuna, drained and flaked
> 1 cup sliced fresh mushrooms
> 1 1/4 cups "light" sour cream
> 3/4 cup milk
> 1 tablespoon chopped fresh chives
> Salt and pepper to taste
> 1/2 cup dry breadcrumbs
> 1/2 cup grated Parmesan or Romano cheese
> 2 tablespoons melted butter
>
> Preheat the oven to 350 degrees. Lightly butter a 2-quart baking dish.
>
> In a large pot of boiling, salted water, cook the noodles. Drain them and 
> return them to the pot. Mix in the tuna, mushrooms, sour cream, milk, 
> chives, salt and pepper. Spoon into the prepared casserole dish.
>
> In a small bowl, stir together the breadcrumbs, grated cheese and melted 
> butter. Sprinkle over the top of the casserole. Bake for 40 minutes or 
> until steaming hot.
>
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