I don't know what herbes de Provence is but the recipe sure sounds good. I always put frozen peas in my tuna casserold too. Shannon
Skillet Tuna and Noodles This is a great comfort food. A little different than the cheesy type tuna and noodles I expect but very acceptable. It is very easy to make. It does not call for peas but I added some. 2 cups dried rotini pasta (5 1/2 ounces) 2 tablespoons butter 1/2 cup soft bread crumbs 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped green sweet pepper 1/3 cup chopped celery 1 teaspoon herbes de Provence 1/2 teaspoon salt 1 1/4 cups half & half or light cream 1 can (12 ounces) chunk white tuna (water Pack), drained 2 tablespoons dry white wine (optional) Cook pasta according to package directions; drain. Meanwhile, in a large skillet melt 1 tablespoon of the butter over medium heat; stir in bread crumbs to coat. Cook over medium heat 3 minutes or until lightly browned, stirring occasionally. Remove from skillet and set aside. In the same skillet heat olive oil and remaining butter. Add onion, sweet pepper, celery, dried herbs, and salt. Cook over medium heat for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add half-and-half; heat just until bubbly. Reduce heat and simmer, uncovered, about 5 minutes or until slightly thickened, stirring occasionally. Add cooked pasta, tuna, and wine Heat through. Just before serving, sprinkle toasted bread crumbs over the top. Recipe Source: Better Homes and Gardens Annual Recipes 2009 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
