“Do you have a classic dish from your childhood that you make when you’re feeling nostalgic? If so, recipe please!” —Tammy, Neenah
Although nothing fancy, my mother’s Tuna Casserole was always very good. Here is my rendition:
12 ounces dry egg noodles
2 tablespoons olive oil
2 tablespoons garlic, fresh and minced
8 ounces fresh mushrooms, sliced
4 ounces white wine
1 pint heavy cream
4 ounces Parmesan cheese
8 ounces chunked canned tuna, drained
10 ounces frozen peas, thawed
Salt and pepper to taste
Parsley, fresh chopped
Precook the noodles in boiling water until al dente. Rinse, cool and reserve.
In a large skillet, sauté garlic and mushrooms in the olive oil until all of the liquid has evaporated. Add the cooked pasta and deglaze the skillet with white wine. Allow it to completely absorb and evaporate. Add the heavy cream and bring to a simmer. Reduce the volume of the heavy cream to approximately half. Sprinkle the Parmesan cheese over the pasta and mix thoroughly. Gently fold in the chunked tuna and peas. Add salt and pepper if desired.
Serve with fresh chopped parsley sprinkled over the top.