John Myers
Casserole: Tuna / Pasta / Mushrooms / Peas
The perfect casserole: tuna / pasta / mushrooms / peas recipe with a picture and simple step-by-step instructions.
- 225 g Egg noodles
- 340 g Canned tuna
- 150 g Frozen peas
- 115 g Butter
- 2 piece Fresh onions, diced
- 1 pole Fresh celery in fine slices
- 3 piece Cloves of garlic, diced
- 225 g Sliced brown mushrooms
- 30 g Flour
- 475 ml Milk 3.5
- Salt pepper
- 20 g Breadcrumbs
- 30 g Liquid butter
- 150 g Cheddar grated
- Butter a sufficiently large casserole dish well. Preheat the oven to 190 ° C.
- Bring salted water to a boil in a large saucepan and cook the pasta until al dente. Drain and drain in a sieve.
- Melt enough butter in a large pan over medium temperature and fry the onions, celery slices and garlic. Now increase the temperature and add the mushrooms. Simmer until there is hardly any water in the pan.
- Heat 2 / 3 of the remaining butter in a smaller saucepan and add the flour. Always stir well with the whisk. Let it sweat slightly, shouldn’t take on any color and gradually stir in the milk. Let it cook until the sauce is thick. Salt and pepper.
- Now mix the drained and torn tuna, vegetables and mushrooms with the pasta and bechamel sauce and place in the greased casserole dish.
- Melt the remaining butter and mix with the breadcrumbs and spread over the casserole. Finally sprinkle the grated cheddar cheese over it.
- Put in the oven and bake for about 45 minutes until a nice brown crust has formed.
- Now enjoy your meal with a glass of Riesling.
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