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I will admit that I have a luxury that many don't, my boyfriend works right across the street from the grocery store. Soooooo shopping list? Ya, that goes on his phone so he can pick up what I need after work. Seems logical to me. Saves gas, time, and frozen toes! Although he does threaten to go on strike when I add random things to the list that mean he has to go on a search mission. Case in point, last night I put pomegranate molasses on the list. As he was reading over the list, and came to that entry, he looked at me and said, "Really?".
Fish and Chips Casserole
Bobbi's Kozy Kitchen
Published 01/14/2015
Ingredients
- 1/4 cup butter, divided
- 2 tablespoons olive oil
- 8 ounces uncooked wide egg noodles
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 pound cremini mushrooms, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup milk
- Kosher salt
- Fresh cracked black pepper
- Fresh grated nutmeg
- 2 (6-ounce) cans tuna in oil, drained and flaked
- 1/2 cup frozen peas
- 1/2 cup salt and vinegar Kettle Chips, crushed
Instructions
- Preheat oven to 375 degrees F. Spray a casserole dish with non stick spray.
- Bring a large pot of water to a boil, add salt and the noodles. Cook as package directs for al dente. Drain and return the noodles to the pot.
- Heat olive oil in a large skillet over medium heat, add 2 tablespoons butter. Once the butter is melted, add your shallot and garlic, cook until soft, about 5 mins. Raise the heat to medium-high and add your mushrooms. Cook until the mushrooms begin to brown and release their liquid, about 5 minutes. Salt and pepper to taste.
- Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the flour and whisk for a couple of minutes to cook out the raw flour taste. Gradually whisk in the milk and continue to cook about 5 minutes, until sauce has thickened. Add some freshly ground nutmeg and salt and pepper to taste. Stir in the tuna and peas. Pour into pot with the noodle. Stir to combine and pour into the prepared baking dish. Top with the crushed potato chips.
- Bake for 25 minutes, until lightly browned.
Yield: 4 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 00 mins.
Total time: 15 mins.
Tags: egg noodles, onion, garlic, mushroom, tuna, peas, potato chips, casserole, #WeekdaySupper,
Don’t forget to check out the other Weekday Supper suggestions for this week! These are all delicious options that can be on the table within thirty minutes and a great way to shake up your Weekday Supper routine!
Monday – Eggplant Schnitzel by A Kitchen Hoor’s Adventures
Tuesday – Perfect Roasted Pork & Carrots by A Mama, Baby & Shar-pei in the Kitchen
Wednesday – Fish and Chips Casserole by Bobbi’s Kozy Kitchen
Thursday – Pork Piccata by Hezzi-D’s Books and Cooks
Friday – Quick Potato Soup & Roasted Cauliflower by MealDiva
Renee
Oh my Bobbi! I could see eating this casserole for days too. Yum!
1 click dissertation review
Yummy... this is really unique recipie of fish and chips i really live the presentation and i m so sure it must be easy for cooking as well.. i will try this fish and chips as soon as possible: )