Ingredients
- 1 1/2 cups chopped onions
- 1/2 cup chopped red bell peppers
- 7 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 pound white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons Essence, recipe follows
- 1/2 teaspoon chopped fresh thyme leaves
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 2 cup chicken stock
- 1 3/4 cups heavy cream
- 12 ounces wide egg noodles
- 3 (6-ounce) cans solid white tuna, drained and broken up
- 1 tablespoon chopped fresh parsley leaves
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
- 1 (5 1/2-ounce) bag potato chips, crushed
Directions
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. 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.
Preheat the oven to 375 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Photo: Tuna Tetrazzini Recipe
















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By Mama_the_Home Chef
Mechanicsburg, PA
on February 26, 2013
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mmmm so yummy! It was just like the tuna casserole my mom used to make! So happy to have found a comparable recipe :-
By orllacy
Orlando, FL
on December 26, 2012
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This exact same recipe is also on Foodnetwork as Turkey Tetrazzini. I have used this recipe with tuna - and it was the best tuna casserole I ever had. Tonite I used leftover Christmas Eve ham... and it was delicious! I julienned about 5 slices of ham to get 2+ cups of ham. Used whole milk instead of heavy cream, and topped with fresh bread crumbs tossed with olive oil. I also used rotini pasta tonite. This is a great, versatile recipe. Will have to try it with turkey or chicken some day!
By ALHerpin
Pearland, TX
on September 19, 2012
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My husband loves this kicked up tuna casserole. Thanks Emeril :-
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