Tuna Noodle Casserole

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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This is a delicious, easy-to-make, rich meal that combines unusual flavors to create a retro classic. It’s like if fettucine alfredo had a baby with a tuna fish sandwich and it was all topped with potato chips. The Magic Bullet comes in handy for making a delicious, creamy sauce, and cooking the pasta in the pan makes this an easy, one pot meal.

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Tuna Noodle Casserole

Ingredients

  • 1 lb egg noodle pasta
  • 1.5 cups creme fraiche or sour cream
  • 2 eggs
  • 1 ½ tbl cornstarch
  • Juice of 1 lemon
  • 2 cans tuna, best quality, drained
  • 2 cups frozen peas
  • Crushed potato chips, for serving (omit if you dare)

Instructions

  1. Put noodles in a big pan and cover with water. Add a dash of salt and bring to a boil. Cook until pasta is just short of al dente. Drain most of the water but leave a little wet.
  2. Blend creme fraiche, egg, cornstarch, and half the lemon juice in the Magic Bullet.
  3. Add the mixture to the skillet and cook until sauce is thickened, stirring to coat noodles. Turn off the heat.
  4. Mix in the tuna, peas and rest of the lemon juice. Serve, passing potato chips.

 

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