Tuna Noodle Casserole II

While this recipe takes a little longer than my Tuna Casserole I, it avoids canned soups as a binder. It uses a roux to hold the ingredients together (I first heard that term just months ago and had NO idea what it meant...but as you'll see it's simple). The original recipe uses tons of mushrooms, which sounds awesome to me..but one of my little guys can't stand mushrooms right now, so I obliged to his tastes (nice mom, huh?), and substituted 2 cups of fresh green beans (chopped in 2 inch pieces). If I'd had frozen peas on hand I would have used those, because peas really just GO with tuna and noodles, don't you think? I omitted the bread crumbs, but still used cheese, which is my topping of choice for WAY too many foods. ;)

Tuna Casserole

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Ingredients

1 11 medium onion, finely chopped

4 1/2 tablespoons unsalted butter (I cut it down to 3)

10 oz mushrooms, trimmed and sliced 1/4 inch thick (I used green beans, you could try other veggies)

2 teaspoons soy sauce

1/4 cup Sherry

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1 cup whole milk

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 (6-oz) can tuna in olive oil, drained (I used tuna in oil, and two cans)

6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)

1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)

4 oz coarsely grated Cheddar (1 cup)

1 tablespoon vegetable oil

Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.Cook onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

source: epicuriuos.com