So, I don’t have a picture of this nom nom dish, but I assure you, it’s awesome. It’s so delectable that I had a hard time not eating it and leaving food for my family.
This is adapted from the January edition of Cooking Light but theirs is bland and mine is awesome. Sorry Cooking Light, you just didn’t make the cut.
Ingredients:
- 8 oz egg noodles
- 2 Tbsp butter
- 1 yellow onion chopped
- 2 carrots chopped
- 2 garlic cloves, minced
- 3 celery stalks, chopped
- 3 Tbsp flour
- 3 c milk
- 4-6 oz cream cheese softened
- 2 Tbsp spicy dijon mustard
- salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 c grated parmesan, divided
- 3, 7 oz cans tuna drained and flaked
1. Preheat broiler
2. Cook noodles according to package. Heat a large skillet over med heat. Add butter to pan. Add onion, garlic, carrots and celery. Cook until carrots are almost tender. Sprinkle with flour. Cook 1 min stirring constantly. Gradually stir in milk. Cook 5 mins or until slightly thick. Stir in cream cheese, mustard, spices. Cook 2 minutes stirring constantly. Add salt and pepper to taste.
3. Remove pan from heat. Stir in noodles, 1/4 c parmesan and tuna. Spoon mixture into a 9X13 baking dish and top with remaining parmesan. Broil until golden and bubbly.
Kim's Kitchen 