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    Tuna Noodle Casserole

    Source of Recipe

    Food Network

    List of Ingredients

    • 1 1/2 cups chopped yellow onion
    • 1/2 cup chopped celery
    • 6 tablespoons butter or margarine
    • 1 teaspoon minced garlic
    • 1 package chopped white mushrooms
    • 1 1/2 teaspoons Emeril Essence Spice
    • 1/2 teaspoon Thyme
    • 1/4 cup flour
    • 1/4 cup white wine
    • 2 cups chicken stock
    • 1 3/4 cups milk
    • 24 ounces of elbow macaroni
    • 2 large cans of tuna, drained and broken up
    • 1 tablespoon parsley
    • 1 1/2 teaspoons salt
    • 3/4 teaspoons black pepper
    • 1 6oz bag of potato chips


    1. Melt 6 tablespoons of butter over high heat and add the onions and celery. Cook for about 4 minutes and add the garlic. Cook for an additional 2 minutes.
    2. Add the mushrooms, Emeril Essence, and thyme and cook for about 6 minutes, until the mushrooms are soft and have released their juices.
    3. Add the flour and mix well, then add the wine and the chicken stock. Stir and cook for about 2 minutes until the sauce is smooth and thick.
    4. Add the milk and stir. Bring the liquid to a boil and simmer for 15-20 minutes until the sauce has thickened.
    5. Meanwhile, cook the macaroni until al dente and drain. Preheat the oven to 375 degrees.
    6. Add the tuna, parsley, salt and pepper to the macaroni and mix well.
    7. When the sauce is done, add in the sauce and mix well. Transfer the mixture to a 9x13 inch casserole dish (spray with nonstick spray).
    8. Top the casserole with crushed potato chips and bake for about 20-30 minutes.




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