Recipe by Caroline Cooks
For you empty-nesters, who love old fashioned tuna casserole. It's your turn!!! (Note: Zaar software will not recognize the word "pouches", so I used pkgs. of crab in the ingredients.) Adapted from Country Living magazine.
Top Review by BecR
Mmmm deelish! Made a few changes to this easy and tasty dish, and it still turned out wonderful! Used a full pound of lump crabmeat and the brandy option (used cognac), subbed catsup for the tomato paste (as that is what I had on hand), and subbed evaporated milk for the cream. The sauce thickened nicely after just a few minutes--just the way we like it--and no water added. Thanks for this delightfully grown up version of tuna casserole, Caro! Made for One Dish Casseroles in the photos forum.
- 2 (7 ounce) packages lump crabmeat, cut bite-size pieces
- 1⁄4 teaspoon salt
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 tablespoon tomato paste
- 3 garlic cloves, peeled and smashed
- 1⁄4 cup brandy or 1⁄4 cup chicken broth
- 1 cup water
- 1⁄2 cup heavy cream
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄2 lb medium egg noodles, cooked & drained
- 1 tablespoon fresh lemon juice
- 6 fresh thyme sprigs
Directions See How It's Made
- Pick the crab meat, removing any shell or cartilage. Set aside. Cook and drain noodles. Set aside. Preheat oven to 350°. Lightly coat four 1-cup-capacity baking dishes or one 9” round baking dish with 1 tablespoon butter and set aside.
- Melt remaining butter in a medium skillet over medium heat.
- Add shallots and cook until soft.
- Add tomato paste and garlic and cook, stirring continuously, for 5 minutes.
- Move pan away from the heat and add brandy or chicken broth.
- Return to heat and bring mixture to a boil, whisking continuously.
- Reduce heat to medium low, add 1 cup water, and simmer until thickened slightly — about 10-12 minutes.
- Strain mixture and stir in cream, remaining salt, and pepper.
- Add egg noodles, crab meat, and lemon juice and toss to coat.
- Divide mixture evenly among the prepared baking dishes, cover with foil, and bake until cooked through and the noodles are hot — about 20 minutes.
- Garnish with thyme sprigs and serve immediately.