If you are wondering if this is a true “casserole,” it may not be, but what the heck – it’s different and tasty. I used fresh seared rare tuna as a topper.  I made my own cream of mushroom soup to reduce sodium.  I used coconut milk instead of cream.  Then I went and put it all over some mildly spicy poblano peppers.

4 poblano peppers

8 oz egg noodles

1 can (15 oz) coconut milk

4 oz white wine

1 cup vegetable stock

2 oz olive oil

2 teaspoon butter

2 teaspoon flour

4 oz grated Parmesan cheese

1 bunch parsley

6 oz capers

4 oz shatake mushrooms

4oz baby Bella mushrooms

Cream of mushroom soup (or used the canned stuff and a cup of milk):

Dice mushrooms

In a large skillet on medium heat

Add olive oil

Add mushrooms

Cook for 10 minutes, stir every 5 minutes

Add 2 oz butter

Add flour and stir; cook for 5 minutes until flour browns slightly

Add coconut milk

Cook for 10 minutes

Add wine

Add vegetable stock

Add capers

In salted boiling water, cook egg noodles for three minutes less than stated on the package directions

Mix with mushroom soup with the noodles

Preheat oven to 350

Cut peppers in half and place on a 9 x13 baking dish

Bake for 8 minutes

Fill with mushroom and noodle mixture

Bake for 20 minutes

10 oz ahi tuna

Rub:

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon cumin

Combine all spices

Sprinkle on both sides of tuna

In a hot skillet cook on both sides for 3 minutes

Chop in small pieces

Top on the stuffed peppers with tuna

Sprinkle with Parmesan cheese and parsley