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