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Tuna Noodle Casserole On A Better Budget

Ingredients

  • 1 large can tuna packed in water drained
  • 1 cup heavy cream
  • 1 cup white wine
  • 1 cup diced white onion
  • 1 1/2 cup small chopped celery
  • 1-2 cups fresh shelled peas
  • 2 teaspoons dried thyme
  • 1 tablespoon herbs de provence
  • 2 sticks butter
  • 1 lb cooked egg noodles drained
  • 4-6 cups plain bread cubes
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350. Lay the cooked egg noodles in a 9x11 or larger casserole dish.
  • Saute the celery and onions together in a stick of butter over medium or medium high heat. Deglaze the pan with half of the white wine, cooking the wine down, about 10 minutes more or less.
  • Add the cream, the rest of the wine, and the dried thyme. Lower the heat to medium or medium low and cook for about 10 to 20 minutes. You just want to cook some of the water content out. Add the salt and pepper to taste when the mixture has thickened a little bit.
  • Stir in the tuna until just combined and pour the mixture over the noodles in the casserole dish, stirring to combine. Sprinkle the peas over the top.
  • Melt the remaining stick of butter in the microwave for about 10 seconds or until it's liquified. Add the herds de provence to the butter and stir quickly. Pour the melted butter over the bread cubes in a separate bowl making sure all the cubes get coated. I use one hand while I pour with the other.
  • Press the buttered bread cubes over the top of the casserole and bake for about 20 to 30 minutes or until the bread cubes are crispy. And voila!