Tuna Noodle Hotdish
Print recipe
| Serves | 6 |
| Prep time | 1 hour |
| Cook time | 25 minutes |
| Total time | 1 hour, 25 minutes |
| Meal type | Main Dish |
Ingredients
- 14oz 2 Cans of Solid White Tuna (Drained)
- 1 Large Carrot 1/4 dice (about 12 oz)
- 1/2 Large Onion fine dice (about 12 oz)
- 1 cup Frozen Peas
- 4 tablespoons Butter
- 4 tablespoons Flour
- 2 tablespoons Sherry
- 2 1/2 cups Heavy Cream
- 12oz Egg Noodles (Whatever cut you like)
- 2 cups Fresh Bread Crumbs (Made from 2 slices of bread)
- 1/2 cup Grated Cheddar Cheese
- 1/2 cup Grated Parmesan Cheese
Directions
| Step 1 | |
| Pre-heat oven to 350F Bring large pot of salted water to boil Butter a 9x12" Pyrex dish or Casserole | |
| Step 2 | |
 Melt butter in large saute pan over medium heat Add onions and saute for 2-3 minutes until translucent then add mushrooms Continue cooking for another 3 minutes | |
| Step 3 | |
| Add flour to pan and stir until well coated, cook another 3 minutes Add sherry and stir well Add cream and continue stirring until sauce thickens Remove from heat | |
| Step 4 | |
 Put Tuna into colander to drain, and crumble by hand or with a fork, leave in colander Put dice carrots and noodles into boiling water and cook for 4 minutes then drain over tuna Add to sauce Stir in peas and onions and mix well | |
| Step 5 | |
| Once all ingredients are cooked, add all of it to the baking dish | |
| Step 6 | |
 Mix bread crumbs and cheeses, and sprinkle evenly on top of casserole Bake for 25 minutes, until filling is bubbling and top is golden brown Let sit for ten minutes before serving | |