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Tuna Casserole for 2
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1 can | tuna in olive oil |
1 c | milk |
4 oz | whole wheat noodles, (approx 2 cups dried) |
2 tbsp | butter |
1 /2 c | frozen petite peas, (or use fresh) |
2 tbsp | flour |
4 baby bella shrooms | |
1/2 tsp | salt |
1/2 tsp | black pepper |
1/2 tsp | toasted coriander seed, crushed |
2 tbsp | chopped onions |
1 clove | garlic |
1tbsp | chopped celery w, leaves |
1tbsp | fresh parsley |
1/2 tsp | fresh thyme |
1/4 tsp | truffle oil |
1/4 tsp | fish sauce |
1 tsp | sherry |
black pepper | |
1/2 cup | panko crombs |
1 tbsp | butter |
1/2 tsp | Old Bay |
Preheat oven to 350. Drain tuna. Thaw peas. Cook noodles until not quite done. Chop onions & cube shrooms. heat sm amount olive oil in pan. Sweat onions & shrooms.Add celery & garlic. In saucepan melt 2 tbsp butter & add flour-cook until looks light beige. Add milk & whisk to make smooth. Add coriander, salt, pepper,truffle oil,fish sauce, & sherry. Add onions, parsley, celery, garlic, & shrooms. Simmer till thickened. Combine tuna,noodles, peas & sauce. Melt rest of butter. Add Old Bay to butter. Combine with panko. Bake for 1/2 hr or until bubbly
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