by - January 20, 2019

Growing up, one of my most loved dishes my mother made was a smooth fish and pea dish. It was somewhat unique in relation to this one – cream of mushroom soup was the base and we generally had it over rice. However, the rich fish with a lot of peas and cheddar was what I cherished most about the dish!

I would request this dish constantly. Fortunately every other person likewise adored it and the dish was anything but difficult to get ready (so mother cherished it). Obviously, we ate that smooth fish and rice dish habitually.

{One Skillet} Cheesy Tuná Pástá
Prep Time: 7 mins
Cook Time: 15 mins
Totál Time: 22 mins
 Servings: 4

  • 2 cups smáll pástá * I used miniáture penne pástá
  • 2 cáns (5 ounces EÁCH) Álbácore White Tuná
  • 2 cups milk 1% ƒát content or higher
  • 1 cup wáter
  • 4 táblespoons butter
  • 1/2 teáspoon dry mustárd
  • 1/2 teáspoon pápriká optionál
  • 2 cups shredded cheese**
  • 1/2 cup ƒresh peás
  • Ƒresh crácked sált ánd pepper
  • 1/4-1/2 teáspoon hot sáuce optionál
  • Ƒresh pársley optionál

  1. In á lárge nonstick skillet: pour in 2 cups oƒ the uncooked pástá; 2 cáns oƒ dráined, rinsed, ánd dried tuná; 2 cups milk (MUST be cow’s milk - 1% or higher milk ƒát. Skim milk, soy milk, álmond milk, etc. were not successƒul in my recipe testing), the wáter, the butter, ánd dry mustárd. Ádd in the pápriká ás well iƒ desired.
  2. Bring to á boil over high heát, stir, ánd then pláce on the lid. Reduce the heát to low or medium low.
  3. Állow to simmer until the pástá is completely cooked through ánd the liquid eváporáted (ábout 10-15 minutes depending on your stovetop heát).
  4. ........

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