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Tuna Casserole

This recipe is rated : 1

Recipe Ingredients

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

Cooking Procedures

1 Put a large pot of salted water on to boil for pasta. Preheat oven to 400F. Oil a shallow casserole dish.
2 Melt butter in a large skillet over medium-high heat. Add onions and saut? 2 minutes. Add mushrooms, salt and pepper. Saut? 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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Excerpt from the wayback cook-book collection:

in dice, add one-half their bulk of diced cucumbers. Mix with mayonnaise to which is added onion juice to taste. PERFECTION SALAD 1 envelope gelatine. 1 cup finely shredded cabbage. 1/2 cup cold water. Juice of 1 lemon. 1/2 cup vinegar. 1/2 cup sugar. 1 pt. boiling water. 2 cups finely cut celery. 1 tsp. salt. y can pimientos, cut in strips. Mayonnaise. Lettuce. Soak the gelatine in the cold water ; add the boiling water. When cool add the seasoning and when beginning to set, sti

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