Tuna Noodle Casserole
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This Tuna Noodle Casserole is perfect for those busy nights or when you want some comfort food.
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We don’t skimp on flavor with fresh mushrooms and a pile of bright green peas. The best part is the easy clean up.
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INGREDIENTS
– white bread ripped into chunks
– unsalted butter
– white mushrooms
– medium onion minced
– salt and pepper
– low-sodium chicken broth
– heavy cream
– wide egg noodles
– canned water packed solid white tuna
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Preheat the oven to 475 degrees F. In the bowl of your food processor, pulse the butter until it turns into coarse crumbs.
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Heat a large skillet over medium high heat and melt 1 tbs butter, swirling to coat the pan.
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Add the bread crumbs and cook until golden brown, stirring often, about 3 to 4 minutes. Transfer to a bowl and set aside.
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Wipe the skillet clean and melt the remaining butter. Add the mushrooms and, onions and season with salt.
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Remove from heat and add in the tuna, peas, Parmesan, and parsley. Sprinkle the breadcrumbs over top in a single layer and bake for about 8 minutes.
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