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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tbsp unsalted butter
1 tsp minced garlic
1 lb white button mushrooms, ends trimmed, sliced
1 1/2 tsp Essence, recipe follows
1/2 tsp chopped fresh thyme leaves
1/4 cup flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 oz wide egg noodles
3 (6 o) cans solid white tuna, drained and broken up
1 tbsp chopped fresh parsley leaves
1 1/2 tsp salt
3/4 tsp ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2 oz) bag potato chips, crushed
Saute the onions and bell peppers in 6 tbsp butter in a large skillet or Dutch oven 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 and cook, 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 the oven to 375.
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 9 by 13-inch casserole or baking dish with the remaining tbsp 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 the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
Essence Creole Seasoning
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
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TUNA TETRAZZINI - Emeril
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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tbsp unsalted butter
1 tsp minced garlic
1 lb white button mushrooms, ends trimmed, sliced
1 1/2 tsp Essence, recipe follows
1/2 tsp chopped fresh thyme leaves
1/4 cup flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 oz wide egg noodles
3 (6 o) cans solid white tuna, drained and broken up
1 tbsp chopped fresh parsley leaves
1 1/2 tsp salt
3/4 tsp ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2 oz) bag potato chips, crushed
Saute the onions and bell peppers in 6 tbsp butter in a large skillet or Dutch oven 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 and cook, 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 the oven to 375.
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 9 by 13-inch casserole or baking dish with the remaining tbsp 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 the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
Essence Creole Seasoning
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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