Tuna Noodle Gratin

By nurseliz

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

Details

Preparation time 10mins

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.