Pescatarian Tuna Noodle Casserole Recipe

About this recipe

This comforting pescatarian dinner combines tender noodles, flaky tuna, and a creamy mushroom sauce, topped with crispy potato chips for a delightful crunch. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 120G 20X Sichuan Broad Noodle - Sesame Paste Flavour, 120G
• 200G All Things Butter Unsalted Butter
• 125G Daylesford Organic Brandy Butter
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• 750 Ml Pinos Claros White Rioja, 750Ml
• 115G Small Sardines In Olive Oil, 115G
• 750 Ml Alto De Bayna Barrica Red Wine, 750Ml
• 375G Birds Eye Garden Peas
• 2 X 63G Ortiz Bonito Fillets In Olive Oil, 2 X 63G
• 250 G Veenas Fresh Garlic
• 1 L Olive Oil – Organic

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 250 g of broad noodles in a pot of boiling water according to package instructions. Drain and rinse under cold water to stop the cooking process.
3. 3. Lightly grease a 1 1/2-quart casserole dish with 1 tbsp of butter.
4. 4. Spread half of the cooked noodles evenly in the bottom of the casserole dish.
5. 5. Crumble 1 can (about 170 g) of drained sardines over the noodle layer.
6. 6. Add the remaining noodles on top of the sardine layer.
7. 7. In a small bowl, mix 1 can (about 300 ml) of creme fraiche with 1/2 cup of white wine. Pour this mixture evenly over the noodles.
8. 8. Crush 1 cup of potato chips and sprinkle them over the top of the casserole.
9. 9. Dot the top with 1 tbsp of butter, distributing it evenly.
10. 10. Bake the casserole in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the dish is bubbling.
11. 11. Remove from the oven and let it cool for a few minutes before serving.