If using the cheese, sprinkle the remaining cheese over top. Pour the mixture into the buttered casserole dish and spread out evenly. To the pot, add in the cooked noodles and tuna. If using the cheese, add 1 cup of the cheese to the sauce and stir to melt. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Make a slurry of the cornstarch and cream in a cup. Add in the broth and simmer for one minute. Add in the garlic, shallots, nutmeg, salt, and pepper. Remove the mushrooms from the pan and set aside. When the oil starts to shimmer add the 1 cup of chopped mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. In a heavy bottom large pot over medium heat add in 1 tablespoon of oil. Preheat the oven to 350F, rack in the middle.
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