Thursday, November 5, 2009

Fabulous Noodle Casserole

I made the casserole with chicken this time, because Eddie likes it better. I like it best with tuna.


1/4 cup butter
1 red bell pepper, chopped (about 1 cup)
1 cup chopped onion
1 (8 ounce) package sliced fresh mushrooms
1/4 cup all-purpose flour
2 1/2 cups milk
2 cups shredded Cheddar cheese
2 (9 ounce) cans solid white tuna in spring water, drained and flaked
2 (12.5 ounce) cans premium chunk white chicken (Tyson), drained and flaked
1 (12 ounce) package egg noodles, cooked
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup fine, dry breadcrumbs
2 tablespoons butter, melted

Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and sauté 5 minutes or until tender.

Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350 degrees for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and bake 5 more minutes (uncovered).

Yield: 6 to 8 servings
The dish you see pictured held just over half of the entire mixture. I put the rest in a foil loaf pan for the freezer (freeze before baking). When the time comes, I'll thaw in the fridge overnight, then bake, probably a little longer than the directions since it will be cold.

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