Recipe after the break
Ingredients
- 12 ounces wide egg noodles
- 1 Tbsp salt
- 8 ounces sliced fresh mushrooms
- 1 medium onion, chopped
- 2 Tbsp butter
- 2 cups chopped broccoli (about 1/2 lb)
- 2 (6-ounce) cans tuna, drained
- 1 (10 3/4 oz)can cream of mushroom soup
- 1 lb grated cheddar cheese
- 1/3 cup milk
- 1 Tbsp cream
- Salt and pepper to taste
- 1 cup crushed saltine crackers
Instructions
1
Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water
to a boil. Add a tablespoon of salt. Return to a boil. Add noodles.
Cook uncovered on high heat on a rolling boil. Just before pasta is al
dente, (firm but cooked through, earliest cooking time minus 2
minutes), add the chopped broccoli to the pasta and cook for 2 more
minutes. Drain in a colander and set aside.
2 While the pasta is cooking, dry sauté the mushrooms in a
frying pan on medium high heat (no need to add butter or oil, mushrooms
will cook in their own juice). When mushrooms have given up their
moisture (about 10 minutes), remove from heat and set aside.
3 After the pasta is done and is draining in a colander, heat
a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add
the onions and cook them until translucent. Add the pasta and broccoli
mixture back into the pot; stir in the mushrooms. Stir in the tuna, can
of cream of mushroom soup, grated cheese, milk and cream. Add salt and
pepper to taste.
4 Spread crushed saltines over the top of the mixture and
cook for 20 minutes at 400°F in the oven, until the topping has browned.
Serves 6.