Tuna Casserole


1/2 box ( 8 oz / 227g ) Notta Pasta Fettuccine 2 Tbsp butter 1 medium onion, diced 10 oz package sliced mushrooms 1 tsp salt and fresh ground pepper to taste 2 - 6 oz cans solid white tuna, water packed 1 Tbsp plus 1 tsp cornstarch 1 - 3 oz package cream cheese 2 cups whole milk 1 cup frozen peas, thawed 2 cups crushed potato chips or 2 cups shredded cheese


1 Put a large pot of salted water on to boil for pasta. Preheat oven to 405°F. Oil a shallow casserole dish. 2 Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally. 3 While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside. 4 Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat. 5 Mix in peas and tuna, separating tuna into bite size flakes. 6 Stirring frequently, boil Pasta for 5 minutes, or until al dente. Don't over cook. Drain pasta, and briefly rinse. Toss with sauce. Season to taste. 7 Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges


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