Tuna Tetrazzini

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the onion and bell peppers in 6 tablespoons butter in a large skillet or Dutch overn over high heat until soft, about 4 minutes.
  • Add the garlic and cook for 2 minutes, stirring.
  • Add the mushrooms, Essence and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
  • Sprinkle with the flour and cook, stirring for 2 minutes.
  • Add the wine and chicken stock, stirring until smooth and thick, about 2 minutes.
  • Add the heavy cream and bring to a boil.
  • Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
  • Preheat oven to 375 degrees.
  • Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes.
  • Drain in a colander and set aside.
  • Butter a 9x13" casserole or baking dish with the remaining tablespoon of butter and set aside.
  • When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper and parmesan to the skillet and stir until thoroughly combined.
  • Transfer to the prepared casserole and top with potato chips.
  • Bake uncovered until bubbly and golden brown, about 30 minutes.
  • Serve immediately.
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