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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A real tuna casserole recipe...the only can here is the tuna. Definitely not your mother's 3 ingredient dish (soup, tuna, noodles), this is full of homemade goodness, most of which is already in your pantry. I found this in Gourmet magazine many years ago, thank you Kemp Miles Minifie. Ingredients:
1 medium onion, finely chopped |
3 tablespoons butter |
10 ounces mixed mushrooms, trimmed and sliced |
2 teaspoons soy sauce |
1/4 cup sherry wine |
3 tablespoons flour |
1 1/2 cups chicken broth |
1/2 cup milk |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1 (6 ounce) can tuna (in olive oil is best) |
8 ounces egg noodles, cooked |
1 cup fresh breadcrumb |
4 ounces grated cheddar cheese |
1 teaspoon vegetable oil |
Directions:
1. Preheat oven to 375 degrees F. Spray a 2 quart baking dish with Pam.
2. In a heavy skillet, cook onion in butter over medium heat until softened, about 10 minutes. Add mushrooms and continue to cook until juices are released. Add soy sauce and sherry and continue to saute onions and mushrooms until liquid in the pan evaporates. Add flour, stir and cook for 1 minute. Add broth slowly, keep stirring as mixture thickens, then add milk. Add tuna, lemon juice, and salt. Add noodles, mix well, and put into prepared pan. In a bowl, mix bread crumbs, cheddar cheese, and the oil. Sprinkle this mixture over tuna and noodles. Bake until bubbly, 20 to 30 minutes.
3. * the lemon juice is a great addition, but it's not a deal breaker - still yummy without.
4. **remember, this recipe was originally from Gourmet - please note that dried bread crumbs will work just fine in a pinch - panko, too!
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