The secret of the time-tested Sunny Anderson recipe is mushroom sauce with herbs, which she pours tuna, peas and noodles. The worcester sauce and horseradish provide the sharpness, and the thick and very juicy casserole consistency has an incredible creamy вкусом. 
Time: 1 hour. 10 min. Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Casserole
- 2 tbsp. l (thirty gr.) Unsalted butter, and still a little amount for greasing dishes
- Package 340 gr. egg noodles (or 4 tbsp.)
- Salt
- 450 gr canned yellowfin or longfin tuna in oil, oil drain and disassemble the fish into flakes
- 280 gr thawed peas
- 1.5 tbsp. grated irish cheddar cheese
- 1.5 tbsp. grated cheddar cheese
- 1 tbsp olive oil
- 0.5 tbsp. chopped onion
- 0.5 tsp whole thyme
- Freshly ground black pepper
- 230 gr. sliced cremini mushrooms
- 4 tsp Worcester sauce
- 1 tbsp table horseradish
- 2 tbsp flour
- 1.5 tbsp. chicken or meat broth
- 2 tbsp. fat cream
Sprinkling
- 3 tbsp. Panko breadcrumbs
- 3 tbsp olive oil
- Salt and freshly ground black pepper
Recipes with similar ingredients: noodles, egg noodles, tuna, peas, cheddar cheese, thyme, crimini mushrooms, Worcestershire sauce, horseradish table, flour, cream, breadcrumbs
Recipe preparation:
- For casserole: Preheat the oven to 190 degrees. Oil a heat-resistant or lasagna dish of size 33 x 22 cm and set aside.
- Boil egg noodles in salted boiling water according to instructions on packaging until al dente, about 8 min. Drain and immediately place the noodles in a large bowl with ice water to stop the cooking process. Once the noodles have cooled, drain the water and pour the noodles into a large bowl with tuna, peas and both types of cheese. Stir while stirring wooden spatulas.
- In a large pan with even walls, mix 2 tbsp. l (30gr.) butter, olive oil, onion and thyme. Salt and pepper and cook for about 5 minutes. over medium heat until onions will become soft and transparent. Add the mushrooms, salt again and cook for about 5 minutes. until soft and toasted. Then add Worcester sauce and horseradish and spread the flour throughout the surface of the pan. Stir so that the flour is evenly absorbed into vegetables, and cook for a couple of minutes to make the flavor of flour disappear. Then increase heat to medium-high flame and pour in chicken stock. Cook for about 5 minutes. until the sauce is slightly thickened and then slowly enter the heavy cream. Boil for about 4 minutes. on low heat to make the cream slightly thickened. Try it and add salt if necessary. Pour in the mushroom sauce cooked noodles in a large bowl and mix quickly. Then immediately pour the mixture over prepared and oiled dish.
- To sprinkle: In a small bowl, mix the breadcrumbs crackers with olive oil. Salt and add ground black pepper (several grains). Stir so that the crackers evenly absorb olive oil. Then spread the resulting mixture over the surface. noodles and bake in the oven for 35 minutes. before education golden brown crust and boiling sauce on the edges. Take out casserole from the oven and let it brew before serving for 5 minutes.
