Definitely a comfort food kinda night. I normally crush up Sour Cream & Cheddar potato chips over top, but didn’t have any on hand. Making the cream of mushroom soup from scratch makes a world of difference and I highly recommend giving it a try.
12 ounces Canned Tuna; drained
1 ½ cups Cheddar; divided
4 cups Egg Noodles
1 cup Frozen Peas
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Mushroom Soup:
½ lb Mushrooms; chopped
½ cup Onion; chopped
1 clove Garlic; minced
2 Tablespoons Flour
2 cups Chicken Broth
½ teaspoon Smoked Paprika
¼ teaspoon Garlic Powder
¼ teaspoon Onion Salt
¼ teaspoon Herbs de Provence
¼ teaspoon dried Basil
Salt and Pepper to taste
1 cup Heavy Cream
- Heat a dutch oven over medium heat and add a liberal drizzle of olive oil. Sauté the mushrooms and onions until tender before adding in the garlic. Continue to sauté until the garlic is fragrant; about 2 minutes.
- Sprinkle in the flour and stir until the vegetables are evenly coated and the flour starts to brown. Slowly whisk in the broth and add the seasonings, tasting and seasoning accordingly. Pour in the cream and cook, stirring continually for 10 minutes or until heated through.
- Preheat oven to 375°F.
- Bring a large pot of liberally salted water to a boil and add noodles. Cook until almost al dente, about 8 minutes. Drain and add to the mushroom soup along with the tuna, frozen peas and ½ cup cheese.
- Pour into a baking dish, top with the remaining cheese and cover with foil. Bake for 20 minutes or until heated through and bubbling at the edges. Remove the foil and bake an additional 5-8 minutes or until the cheese is golden brown.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 