The distinctive base of the dish are slowly sauteed onions, mushrooms, yellow pepper and green peas. The milk is standing by on the stove, warmed by this and the pasta water pot.
The cooked egg noodles, tossed with pepper, parsely and olive oil.
Bringing to a simmer after whisking in flour and milk. The spaciousness of the pan made this easier than last time.
After the sauced vegetables were simmerd for a bit the pan was removed from the heat, and tuna & cheddar cheese mixed in.
Homemade breadcrumbs with fresh thyme and a wee bit more cheddar cheese topped the dish.
The finished product cooling on the counter. Some of the fresh thyme did not get chopped right, so I plucked those stemmy pieces away before serving.
Hi Janet,
Yes, the final step is baking. The prep in the skillet is to "pre-cook" some of the ingredients. I bet your kids will love it. Tell me how it comes out. EOS
Posted by: Elisa | Saturday, August 06, 2011 at 09:44 AM
Hmm, that looks delicious. Kids will definitely like its taste, especially if they love milk. I think its main ingredient is the milk(aside from the egg pasta and tuna). Can it be served baked, too?
Posted by: Janet File | Thursday, July 28, 2011 at 08:22 AM