Melt 1 tablespoons of butter in a large nonstick skillet set over medium-high heat. Add the bread crumbs and toast until just golden brown, 3-5 minutes. Transfer the crumbs to a small bowl and set aside.
Melt the remaining 1 tablespoon of butter in a medium sate pan set over medium-high heat. Add the mushrooms, onion, paprika, cayenne, and 1/2 teaspoon salt & cook, stirring often, until the mushrooms and onion are golden brown, about 8 minutes. Stir in the broth and cream, and then add the noodles. Increase the heat to high and cook at a vigorous simmer, stirring often, until the noodles are nearly tender and the sauce is slightly thickened, about 8 minutes.
Remove the pan from heat and stir in the tuna, peas, Parmesan, and parsley, and season to taste with salt & pepper. Pour the mixture into a 9x13 casserole dish and sprinkle the bread crumbs over the top. Bake until the edges are bubbly, about 8 minutes.
Originally Submitted
4/2/2014
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