Can someone give me the recipe or link to the recipe of below?

Question

Its a Tuna Casserole. It was on Emril's Show and he put crushed potato chips on it. A link to the recipe, or post the recipe, please!

i know it was on food network. i would like the recipe.

Answer 1

Is this what you are looking for?

Tuna Tetrazzini
Recipe courtesy Emeril's Potluck, by Emeril Lagasse, William Morrow Publishers, 2004
Show: Emeril Live
Episode: Perfect Pasta

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Yield: 10 to 12 servings
Add to My Recipe Box
Email to a Friend
 Print: Full Page
3X5 Card | 4X6 Card
Ratings and Reviews
User Rating: 
   Ratings & Reviews FAQ









1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cup chicken stock
1 3/4 cups heavy cream
12 ounces wide egg noodles
3 (6-ounce) cans solid white tuna, drained and broken up
1 tablespoon chopped fresh parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed


Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Preheat the oven to 375 degrees F.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

I hope this helps!

Answer 2

Okay I looked and looked, and couldn't find the exact recipe, Emeril has a few different shows and you may know which one it was on, not me. Go to foodnetwok.com on the left hand side choose the show (Emeril live or Essance of Emeril or whichever one it was) and then scroll through all of the recipes. You should be able to find it if it was recent, if it was quite some time back those recipes expire after a certian time. I have to do this alot as being a frequent veiwer of the food network, I have to go print out alot of the recipes.

Answer 3

If I am not mistaken there may be a receipe on the back of Campbell's cream of mushroom soup, or at least one of the cream of soups.

Answer 4

it was on food network...

Answer 5

go to foodnetwork.com