Tuna Noodle Gratin Casserole

By á-114817

Ingredients

• 1 Medium Onion, Chopped
• 1 Stick Butter
• 4 Cups Mushrooms, Sliced
• 2 Cloves Garlic, Chopped
• 1 Teaspoon Rosemary
• 1 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/4 Cup Dry Sherry
• 1/4 Cup Flour
• 2 1/2 Cups Chicken Broth
• 1 Cup Heavy Cream
• 1 Tablespoon Lemon Juice
• 2 6oz. Cans of Tuna
• 6 oz. Egg Noodles
• 1 Cup Sharp Cheddar, Shredded
• 1 Cup Crackers, Crushed

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large pot, bring water to a boil. Cook noodles to al dente, drain and return to pot, Set aside.

In a large fry pan, saute onions and mushrooms in 4 tbls. butter until tender, seasoning with salt, pepper and garlic near the end.

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

In a saucepan, melt remaining butter, add flour and stir over medium heat for about 3 minutes for flour to cook.

Slowly incorporate chicken broth, adding small amounts at a time to avoid lumps. Bring to a simmer, take off of heat and stir in cream.

Add sauce and mushroom mixture to drained noodles. Add tuna and lemon juice and stir to combine.

Combine cheese and crackers and top the casserole with it.

Bake for 20 to 30 minutes until bubbly and browned.