Monday, February 2, 2009

Tuna Noodle Casserole

Modified Emeril Lagasse recipe.

1 c. chopped onions
1/3 c. chopped bell pepper
4 Tbsp. butter
1 tsp. minced garlic
1 tsp. Emeril's Essence
2-3 Tbsp. flour
2-3 Tbsp. dry white wine (pinot grigio)
1 c. chicken stock
1 c. whole milk
10-12 oz. wide egg noodles
2 (6 oz) cans solid white tuna (Albacore), drained and broken up
Small handful chopped flat-leafed parsley
1/2 tsp. freshly ground pepper
1/3 c. freshly grated Parmesan Cheese
1 c. baby frozen peas, thawed
1/2 c. panko bread crumbs tossed w/ 1-2 Tbsp. melted butter

Saute onions and peppers in 4 Tsp. butter in Dutch oven until soft. Add garlic and cook until soft, but not burned (2 minutes). Add Essence, pepper and sprinkle with flour. Cook for 2 minutes until flour is well-blended. Add wine and chicken stock, cook until smooth and thick. Add milk and bring to a boil. Reduce heat and simmer until sauce is thick enough to coat back of a spoon. Add more broth if too thick. Maybe simmer about 10 minutes or so.

Cook egg noodles until al dente. Drain and set aside. Butter a large baking dish (9x13). Preheat oven to 375 degrees.

When sauce is thick enough, add noodles, tuna, peas, parsley, Parmesan cheese and stir until combined and warm. Transfer to baking dish and top with buttered bread crumbs. Bake uncovered until bubbly and top is golden brown (about 25 minutes).

Note: Emeril's Essence can be found at

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