Wednesday, January 21, 2009

skillet tuna noodle casserole

I love creamy, yummy casseroles but they are a lot of trouble or are made with too many cans of bland salty soup. I found a recipe that I adapted from America's Test Kitchen Family cookbook. The original had 2 Tbspns of butter and a cup of heavy cream. I am not against those things when they taste good, but both my husband (D) and I felt it was really heavy. Here is the altered recipe which D and I like, but daughter M is not so keen on yet. But, its only been her second taste and she ate some along with bread and butter-the standby for meals she doesn't like. (Remember it may take dozens of neutral exposures before a child learns to like a food.) The original recipe calls for sprinkling crushed crackers on top. We chose not to.

FFD Tuna Noodle Casserole... ONE PAN!!

prep time 10 minutes, total about 35...

1 Tbspn butter
1 Tbsn olive oil
one package (8 -10 ounces) mushrooms (presliced will save time) otherwise clean and slice
1 minced onion (use a pre-chopped onion-see 1st week January posts and save time)
2 Tbspns sherry (*)
3 cups egg noodles, No Yoke brand work fine
2 cups chicken broth
1/2 cup evaporated milk (not sweetened condensed milk...)
1/2 cup half and half
1 cup frozen peas
1 can or pouch flaked white tuna (recipe calls for 2, we think this is too much tuna...)

sherry: I use Sheffield, really cheap. Called for in lots of Stir-fry sauces. I added this for a bit more depth of flavor. Can leave it out.

1) melt butter and olive oil over medium-high heat, cook onions and mushrooms about 5 minutes, add sherry and cook another 5 min or so until done. Adjust heat as needed. Transfer to a bowl.
2) sprinkle noodles into 12 inch round skillet, pour the broth, half and half and condensed milk over, cover and bring to a boil. Simmer about 10 minutes.
3) Stir in peas, tuna, add mushroom/onion mixture. Heat through a few minutes (if you're waiting for a spouse to get home from work, or a kid to get back from soccer,  it can sit off heat for 10 minutes and still be fine. Season with salt and pepper to taste (we threw in some left-over cooked broccoli from the night before...)

Tell me what you think! Any improvements?

1 comment:

  1. Hi Katja,
    Another great recipe! Jon is out of town this week so I had my mom over for dinner. She really liked it also.