Tuna Tetrazzini

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 1/2 cups chopped onions
• 1/2 cup chopped red bell pepper
• 7 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 lb button mushrooms, ends trimmed, sliced
• 1/2 teaspoon chopped fresh thyme
• 1 1/2 teaspoons emeril's original spice essence
• 1/4 cup all-purpose flour
• 1/4 cup dry wine
• 2 cups chicken stock
• 1 3/4 cups heavy cream
• 12 ounces wide egg noodles
• 3 (6 ounce) cans solid tuna, drained and broken up
• 1 tablespoon chopped parsley
• 1 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 1/3 cup freshly grated parmesan cheese
• 1 (5 1/2 ounce) bag potato chips, crushed

Recipe

• 1 saute the onion and bell peppers in 6 tablespoons butter in a large skillet or dutch overn over high heat until soft, about 4 minutes.
• 2 add the garlic and cook for 2 minutes, stirring.
• 3 add the mushrooms, essence and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
• 4 sprinkle with the flour and cook, stirring for 2 minutes.
• 5 add the wine and chicken stock, stirring until smooth and thick, about 2 minutes.
• 6 add the heavy cream and bring to a boil.
• 7 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.
• 8 preheat oven to 375 degrees.
• 9 meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes.
• 10 drain in a colander and set aside.
• 11 butter a 9x13" casserole or baking dish with the remaining tablespoon of butter and set aside.
• 12 when the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper and parmesan to the skillet and stir until thoroughly combined.
• 13 transfer to the prepared casserole and top with potato chips.
• 14 bake uncovered until bubbly and golden brown, about 30 minutes.
• 15 serve immediately.