Tuna Noodle Gratin Recipe from

By Hollywood

Comforting yet bright in flavor, this is a version of tuna noodle casserole your mother never made.

Ingredients

• 1 medium onion, chopped
• 1 stick butter
• 4 cups mushrooms, sliced (8 oz.)
• 2 cloves garlic, chopped
• 1 teaspoon fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup dry sherry
• 1/4 cup flour
• 2 1/2 chicken broth
• 1 cup heavy cream
• 1 tablespoon fresh lemon juice
• 2 6 ounce cans tuna in oil, drained
• 6 ounce egg noodles (3 1/4 cups)
• 1 cup sharp cheddar, shredded
• 1 cup oyster crackers, crushed

Preparation

Step 1

Preheat oven to 350 degrees F.
2
In large pot, bring water to a boil and heavily salt. Cook noodles to al dente, drain, and return to pot. Set aside.
3
Meanwhile, in a large frying pan, saute onions and mushrooms in 4 tablespoons butter until tender, seasoning with salt, pepper, and garlic near the end.
4
Add sherry and simmer until most of the liquid has evaporated.
5
In a medium saucepan, melt remaining butter, add flour and stir over medium heat for about 3 minutes for the flour to cook.
6
Slowly incorporate chicken broth, adding a small amount at a time, to avoid lumps. Bring to a simmer, take off heat, and stir in cream.
7
Add sauce and mushroom mixture to drained noodles. Add tuna and lemon juice and stir to combine.
8
Divide mixture among 6 small ramekins.
9
Combine cheese and crackers and top gratins with the mixture.
10
Bake for 20 minutes or until hot, bubbling and browned. Serve immediately.