Tuna-Noodle Casserole
"Most tuna-noodle casseroles suffer from overcooked noodles, rely on canned soup, and feature a soggy, bland topping. We found that rinsing the egg noodles after boiling removes any residual starch that would otherwise make the casserole pasty and also halts the cooking process, preventing… read more..."
INGREDIENTS
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Monterey Jack cheese
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sharp cheddar cheese
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potato chips
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hearty white sandwich bread
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unsalted butter
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Salt and pepper
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can solid white albacore tuna packed in water
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olive oil
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lemon juice
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egg noodle
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white mushroom
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onion, chopped fine
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red bell pepper
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all-purpose flour
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half-and-half
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low-sodium chicken broth
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frozen peas
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4 ounces Monterey Jack cheese, shredded (1 cup)
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4 ounces sharp cheddar cheese, shredded (1 cup)
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2 cups potato chips, crushed
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2 slices hearty white sandwich bread, torn into 1-inch pieces
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6 tablespoons unsalted butter
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Salt and pepper
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3 (5-ounce) cans solid white albacore tuna packed in water
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2 tablespoons olive oil
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2 teaspoons lemon juice
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12 ounces egg noodles (7 3/4 cups)
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10 ounces white mushrooms, trimmed and sliced 1/4 inch thick
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1 onion, chopped fine
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1 red bell pepper, stemmed, seeded, and chopped fine
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3 tablespoons all-purpose flour
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3 1/2 cups half-and-half
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1 1/2 cups low-sodium chicken broth
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1 1/2 cups frozen peas
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