Cheesy Tuna Noodle Casserole
|Tuna||4 Can (40 oz), drained|
|Heavy cream||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Carrots||1⁄4 Cup (4 tbs)|
|Peas||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1 Cup (16 tbs)|
|Onion||1⁄2 , diced|
|Celery rib||2 , diced|
|Egg noodles||10 Ounce (1 bag)|
|Garlic powder||1 Teaspoon|
|Onion powder||1 Tablespoon|
|Chicken base||1 Teaspoon|
|Roux||2 Tablespoon, or as needed|
|Roasted peppers||1⁄4 Cup (4 tbs), diced|
|Sliced mushrooms||1 Can (10 oz)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Green onions||2 , sliced|
|White pepper||1⁄4 Teaspoon|
|Parsley flakes||1 Teaspoon|
Cook noodles according to box instructions then set aside.
In a 4 quart pot heat the butter then sauté onions and celery. Once onions turn translucent mix in the chicken base, and then stir in white pepper, onion and garlic powder.
Pour in the milk and mix well. Once milk begins to boil gradually stir in the roux. Let the sauce simmer until it reaches desired thickness.
Stir in the Parmesan cheese then mix in the: peas, carrots, mushrooms, tuna, cheddar cheese then gently stir in the noodles.
Once the noodles have been incorporated add the roasted red peppers.
Pour the tuna noodle casserole into a sprayed casserole dish then evenly spread the casserole into the dish.
Grate fresh Parmesan cheese over the casserole then sprinkle parsley flakes on top of the cheese. Place casserole into a 350 degree oven.
Cook until the casserole turns bubbly and turns light golden brown.
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