4 Servings
To assemble: 25 minutes
To bake: 20 minutes
1. | Put a large pot of salted water on to boil. Preheat oven to 400°F. Oil a shallow casserole dish. |
2. | Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally. |
3. | While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside. |
4. | Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat. |
5. | Mix in peas and tuna, separating tuna into bite size flakes. |
6. | Stirring frequently, boil Notta Pasta according to box directions. Don't over cook. Drain pasta, and briefly rinse. Toss with sauce. Season to taste. |
7. | Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges. |