- In a pot of boiling, salted water, cook egg noodles until al dente. Drain and put into a medium sized casserole dish. Stir in the tuna and peas. Set aside.
- In the same saucepan over medium-high heat, heat both the butter and whipping cream until little bubbles appear on the surface. Whisk in the Parmesan-Reggiano with the salt, pepper and nutmeg.
- Pour the alfredo sauce over the noodles and stir to ensure everything is evenly covered.
- Top with crumbled plain potato chips or panko breadcrumbs and place into a 350F oven until the topping goes golden brown and the sauce is bubbling.
- Serve and ENJOY!
Friday, February 19, 2010
Yummy Tuna Noodle Casserole!
My kids love egg noodles, peas and tuna (not to mention creamy alfredo sauce), so this dish was a hit! You can top the casserole with a combination of crispy panko breadcrumbs and grated Parmesan Reggiano, or just crumble plain potato chips on top like I did ;0)
TUNA NOODLE CASSEROLE
1 cup whipping cream
1 cup grated Parmesan-Reggiano
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
Pinch grated nutmeg
16 oz of wide egg noodles
1 pkg (10 oz) frozen peas (I used canned because that's what I had on hand)
1 can of solid white water-packed tuna, drained and flaked
1 cup of panko breadcrumbs, or crumbled plain potato chips (although dill might be nice too!!)