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1
Boil a large pot of water for the noodles.
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2
Dont forget to salt the water.
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3
It flavors the pasta.
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4
Heres a tip: put the lid on the pot.
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5
It boils faster.
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6
Chop the onion.
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7
(I used 1/2 sweet vidalia.
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8
I chop onions with my Pampered Chef Food Chopper.
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9
No crying and no mess.)
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10
Put a skillet on medium-high heat.
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11
Add oil to the pan, and then add the onions and mushrooms.
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12
Season with salt and cook for about 5 minutes until the onions become translucent and the mushrooms start to turn brown.
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13
(I broke the mushrooms in smaller pieces and added some minced garlic after about 4 minutes in just to give it a little flavor.)
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14
Then add 1/2 cup chicken stock or white wine and turn up the heat a little higher to cook the liquid down, about 5 minutes.
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15
Once the liquid is almost gone, add 3 tablespoons of flour to coat the veggies; stir and then add 3 more tablespoons and stir again.
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16
Then add the milk, stir, and keep the heat at medium-high to heat everything up and bring it to a slight boil, stirring constantly so it doesnt scorch.
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17
Add some pepper on top.
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18
Quickly add the tuna, peas, and parmesan cheese.
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19
Stir.
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20
Drain and add noodles to sauce mixture.
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21
Melt 1 tablespoon butter in the microwave.
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22
When melted, stir in the breadcrumbs.
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23
Transfer the tuna mixture into a 9 x 13 pan.
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24
Sprinkle breadcrumbs on top.
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25
Place under the broiler in the oven and cook until breadcrumb topping is brown and crisp.
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26
IMPORTANT NOTE: Stand by the oven!
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27
Dont leave!!
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28
It doesnt take long to brown the breadcrumbs, only about 1 to 2 minutes.
