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Tuna Tetrazzini

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“From This is the mostest in comfort food. No canned soups.”
1hr 15mins

Ingredients Nutrition


  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.

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