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Kid's Favorite Tuna Noodle Casserole
1 tablespoon butter or margarine
8 ounces mushrooms, sliced or finely chopped
1 onion, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 13-ounce can evaporated milk
4 ounces light cream cheese, cut into 1/2-inch cubes
1 6. 5-ounce can solid white tuna, drained and flaked
1 cup frozen peas
Salt and pepper, to taste
8 ounces penne or rotini pasta, uncooked
For the topping:
1/2 cup crushed corn flake-type cereal
1 tablespoon melted butter
1 cup grated Cheddar cheese
In a large nonstick skillet, heat butter over medium heat. Add mushrooms and onion; cook for 5 minutes or until mushrooms have released their juices and onion is softened. Add flour, stirring to blend. Pour in stock and evaporated milk. Bring mixture to a boil, stirring constantly until slightly thickened. Stir in cream cheese until melted. Add tuna and peas, stirring to combine. Remove from heat. Season to taste with salt and pepper. Meanwhile, cook pasta in a pot of boiling, salted water until tender but firm. Drain and toss with tuna mixture. Transfer mixture to prepared slow cooker. Topping: In a bowl, toss together cereal and melted butter. Add Cheddar cheese, stirring to combine. Sprinkle over noodles in slow cooker. Cover and cook on low for 4 to 6 hours or on high for 1-1/2 to 2 hours, until bubbling and heated through.
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