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Categories:
egg noodles butter onion mushrooms carrots stalks celery garlic salt pepper flour chicken cream milk cheese butter bread crumbs
Viewed: 29 - Published at: 4 years agoIngredients
- 1- 1/4 pound Homemade Or Store Bought Egg Noodles, Cooked Till Al Dente
- 3 Tablespoons Butter
- 1/2 whole Onion, Chopped
- 2 cups Mushrooms, Chopped
- 5 whole Carrots, Chopped
- 2 stalks Celery, Chopped
- 3 cloves Garlic, Pressed Or Minced
- 1/2 teaspoons Salt, Or To Taste
- 1 teaspoon Pepper Or To Taste
- 4 Tablespoons Flour
- 2 cups Homemade Chicken Stock Or Canned
- 23 cups Cream
- 1 cup Milk
- 2 cups Peas
- 2 cans (7 Oz. Size) Albacore Tuna, Drained
- 1 cup Shredded Parmigiano-reggiano Cheese
- 2 Tablespoons Melted Butter
- 1 cup Panko Bread Crumbs
Method
- Preheat oven to 375 degrees F.
- Cook noodles according to your recipe or package instructions and set aside.
- Melt butter in a large pan over medium heat.
- Then add onions, mushrooms, carrots, celery and garlic.
- Cook until soft and slightly brown.
- Salt and pepper to taste.
- Add flour to your veggie pan and mix to make a roux until flour is cooked, about 2 minutes.
- Slowly add chicken stock, 1/4 cup at a time.
- Mix after each addition until all of the stock is fully incorporated and mixed in.
- When all of the chicken stock is incorporated and mixture has a gravy like consistency add cream, milk and peas.
- Stir to combine and then add the cooked noodles.
- Mix in tuna and 1/2 cup of parmigiano reggiano.
- Combine well and place into a 9x13 baking dish and sprinkle remaining 1/2 cup of parmigiano over the top.
- To make the topping, mix panko bread crumbs with a pinch of salt and melted butter.
- Cover casserole with the topping and bake for 30 minutes or until hot and browned.
