TUNA NOODLE CASSEROLE

By shygirl

NOTHING SAYS NOSTALGIA LIKE A GOOD TUNE NOODLE CASSEROLE

Ingredients

• 5 tbsp. unsalted butter, divided, plus butter for baking dish, plus 1 tbsp. melted
• 1 1/2 medium yellow onions, diced
• Salt and freshly cracked black pepper
• 5 cups white button mushrooms, trimmed and sliced
• 1/4 cup sherry
• 2 tsp. soy sauce
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth or chicken stock
• 1 cup whole milk
• 1 tbsp. fresh lemon juice
• 1 cup frozen petite peas
• 2 ( 5oz. ) cans tuna packed in oil and drained.
• 3 cups dry egg noodles
• 2 cups grated cheddar cheese
• 3/4 cup bread crumbs (recommended panko)

Preparation

Step 1

Preheat oven to 375 deg.and grease a 2 quart baking dish

In a large heavy-bottomed skillet, melt 1 tbsp. butter over medium-high heat. Saute' the onions until translucent and fragrant; season with salt and pepper. Add the mushrooms and cook, stirring occasionally for about 2 minutes. Stir in the sherry and soy sauce and cook until the majority of the liquid has evaporated. Remove from the heat and set aside.
Melt the remaining 4 tbsp. of butter, in large heavy-bottomed saucepan over medium-low heat. Whisk in the flour and cook for about 2 to 3 minutes. Slowly add the chicken broth, whisking constantly. Bring to a boil, then whisk in the milk. Reduce the heat to a simmer and continue cooing for an additional 5 minutes.
Add the mushroom mixture to the white sauce and stir in the lemon juice. Season the sauce with salt and pepper to taste. Add the drained tuna and the peas; stir just to combine. Check seasoning and add more salt and pepper, if needed. Remove from heat.
Cook the egg noodles in a large pot of salted boiling water according to package directions just until Al Dente. Drain and return them to the sauce
pan. Add the sauce, stirring gently to coat the noodles. Transfer the mixture to the prepared baking dish.
In a mixing bowl, toss together the grated cheese and the bread crumbs. Drizzle with the 1 tbsp. of melted butter and toss. Sprinkle evenly over the casserole. Baking until the topping is crisp and the sauce is bubbling.