Tuna Noodle Gratin

By carvalhohm

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

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

1. Preheat oven to 350 degrees.

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 large frying pan, saute onions and mushrooms in 4 tablespoons butter until tender, seasoning with salt, pepper, and garlic near end.

4. Add sherry and simmer until most of liquid has evaporated.

5. In 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 small amount at a time, to avoid lumps. Bring to 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 mixture.

10. Bake for 20 minutes or until hot, bubbling and browned. Serve immediately.