Cooking Notes: We had to take waaay more time to reduce the white wine, probs closer to 8 minutes. We also should have 3/4ed the entire recipe, but basically only remembered to only with the milk. The reason was because we only had 8 oz. of penne pasta! We only used 2 tbsp worth of capers and 2 cups of kale. We substituted fresh thyme and fresh lemon thyme for dried thyme. Last, it took about 10 minutes to reduce milk.
Tuna Noodle Casserole (adapted from The Kitchn; serves 6)
8-12 oz. fusili pasta (or any kind of pasta you prefer)
2 tbsp olive oil
2 cups sliced cremini mushrooms
1/3 cup minced shallots (about 2 large shallots)
1/2 cup dry white wine
3 tbsp all-purpose flour
3 cups milk
3/4 cup grated Parmesan cheese
2 tbsp capers, drained
2 5-oz. cans chunk light tuna (in water), drained
1/2 cup sour cream
2 cups thinly sliced kale
A handful of thyme and lemon thyme
1 tsp salt
1/8 tsp fresh ground black pepper
2 tbsp unsalted butter
1/2 cup bread crumbs
Parsley, to top
Grease a 2-3 quart casserole dish and set aside. Cook the pasta until al dente, then drain and set aside to cool. While pasta is cooking, heat olive oil over medium heat in a large saucepan. Add the mushrooms and shallots, cooking for about 5 minutes or until shallots are translucent and mushrooms begin to soften. Add the garlic and continue cooking for another minute. Slowly pour in the wine, lowering the heat to medium-low and cooking until the liquid reduces by half, about 8 minutes.
While the milk mixture is cooking, take a large mixing bowl and combine the cooked pasta, Parmesan cheese, capers, tuna, sour cream, kale, thyme, S&P. Once the mixture is ready, pour the creamy mushrooms into the bowl and stir to coat all ingredients. Transfer the mixture to the greased casserole dish and set aside.
In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes. Sprinkle toasted breadcrumbs over the top of the casserole and bake for 20 minutes or until top is lightly brown. You can broil it on high for a couple minutes at the end, just making sure to keep an eye on it. When ready to serve, toss on some fresh parsley for garnish and enjoy!
Recipe: The Kitchn: Grown Up Tuna Noodle Casserole
No comments:
Post a Comment