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

jill o'connell jillocon at verizon.net
Sun Feb 12 00:53:51 GMT 2012


Am I correct that in your tuna-noodle recipe, you do not cook the 
fresh mushrooms first?

 ----- Original Message -----
From: "Dawnelle" <cruzed at cox.net
To: <cookinginthedark at acbradio.org
Date sent: Sat, 11 Feb 2012 02:49:31 -0500
Subject: [CnD] Fw: [Clipping-Cooking] NYDN: Tuna, Noodles and 
Mushrooms

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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