The soothing recipe for the casserole in tuna, which I made when repeated

My favorite recording of the old school casserole of the old school actually does not contain any egg noodles. Instead, I choose hearty chopped green cabbage that are sautely sautéed in butter with onions, garlic and shallots. This version contains a lot of creamy and crispy texture with seasoned onion, celery and Cabbage Mix with melted parmesan, heavy cream and a lot of freshly cracked pepper. A spacious crown cheese and a 10-minute cast iron pan under the broiler pull this simple Dinner a week Together in a easily reducing dish.

Why I love this creamy tuna casserole

I call this dish a lot in autumn. It’s great Simple dinner a week This is hearty and satisfactory and really hits the comfort that longs on the head. The list of ingredients is pretty simple: butter, garlic, onions, shallots, celery, peas, cabbage, tuna, lemon, dill, cream and parmesan cheese. The bright lemon and Herby Dill add fresh notes, while the Mohnerbsen and the delicate cabbage bring texture. The Tuna doses And rich butter and cheese are an immediate taste of childhood.

The cozy flavors come together in one Experienced cast iron panRather than a traditional custody dish. I prefer this stove method to baked tuna drives so that I can combine ingredients and adapt the spices. A fast broiler finals give the brown bubbling cheese finals to the cast iron flour.

How to make my tuna casserage

I usually do this for my little family of three. You can of course Double the recipe and bake in A 9×13-inch casserole To feed a larger group or ensure that there are leftovers.

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Portions: 4

Ingredients

• 2 tablespoons of butter
• 1 Nelke -Knoblauch, chopped
• 1 tablespoon of chopped shallot
• ½ yellow onion, chopped
• 3 stables celery, thinly chopped
• ½ head green cabbage, roughly chopped
• Juice of half a lemon
• 1 cup of frozen peas
• 2 cans of water packed tuna, drained
• 1 teaspoon of dried dill
• Salt and cracked black pepper to taste
• ½ cup of heavy cream
• 1 cup of crushed parmesan cheese
• 1 tablespoon of fresh parsley, chopped (optional topping)

Directions

1. Heat a cast iron pan over medium heat. Add butter, garlic, shallot, onion, celery, cabbage and Sauté consistently until the vegetables soften for about 5 minutes.
2. Add dill, salt and pepper. Have a look.
3. Press the lemon juice; Make sure to reject seeds.
4. Bring the ingredients to the boil and adjust the heat to medium.
5. Add heavy cream and ⅓ cup of cheese and simmer for 3 minutes, with constant stirring the sauce.
6. Mix peas and tuna. Set salt and pepper like this.
7. With the rest of the cheese, exceed the dish and move the casting pan in the oven.
8. Rass the casserole for 5 minutes until the cheese is golden brown over it.
9. Serve hot with a florch of fresh parsley above.