2 Tablespoon(s) butter, unsalted
1 minced onion, yellow
10 Ounce(s) sliced mushroom
3 1/2 Cup(s) low sodium chicken broth
1 Cup(s) cream, heavy
3 Cup(s) uncooked noodles, egg
1 Cup(s) peas, frozen
14 Ounce(s) (2 cans) flaked tuna
2 Tablespoon(s) minced fresh parsley
20 coarsely crushed crackers, Ritz
1. HEAT OVEN: Adjust oven rack to middle position and heat oven to 475 degrees.
2. SAUTE MUSHROOMS: Melt butter in 12-inch ovensafe skillet over medium-high heat. Add mushrooms, onion, and 1/2 tsp. salt and cook until mushrooms are lightly browned, 5 to 7 minutes.
3. SIMMER NOODLES: Stir in broth, cream, and uncooked noodles. Increase heat to high and cook, stirring often, until noodles are tender and sauce has thickened, about 8 minutes.
4. ADD TUNA AND BAKE: Stir in peas, tuna, and parsley. Season with salt and pepper to taste. Sprinkle cracker crumbs over the top. Transfer skillet to oven and bake until lightly browned, about 8 minutes.
VARIATION: Skillet Turkey Tetrazzini, a post-Thanksgiving classic: Substitute 14 oz. (about 3 cups) shredded turkey (or chicken) for tuna. Stir in 1 tablespoon dry sherry along with turkey.