Am I correct that in your tuna-noodle recipe, you do not cook the
fresh mushrooms first?
----- Original Message -----
From: "Dawnelle" <[email protected]
To: <[email protected]
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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