Tuna Noodle Casserole

Tuna Noodle Casserole Ingredients

1 medium Onion chopped	2 teaspoon Fresh lemon juice
4 1/2 tablespoon Unsalted butter	1/4 teaspoon Salt
10 ounce Mushroom sliced	6 ounce Tuna in olive oil drained
2 teaspoon Soy sauce	6 ounce Egg noodles
1/4 cup Sherry	1 1/2 cup Fresh bread crumbs
1/4 cup Flour	1 cup Cheddar coarsely grated
2 cup Low-sodium chicken broth	1 tablespoon Vegetable oil
1 cup Whole milk

Instructions for Tuna Noodle Casserole

Put oven rack in middle position and preheat oven to 375F. Butter a shallow 2-quart baking dish.

Cook onion in 1 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to saute mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2- 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt and pepper.

Cook noodles in a 5- 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

Tastes best reheated the next day.

Main Ingredient: TunaCuisine: Uncategorized

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