Prep 25 mins
Cook 20 mins
A real tuna casserole recipe...the only can here is the tuna. Definitely not your mother's 3 ingredient dish (soup, tuna, noodles), this is full of homemade goodness, most of which is already in your pantry. I found this in Gourmet magazine many years ago, thank you Kemp Miles Minifie.
- 1 medium onion, finely chopped
- 3 tablespoons butter
- 10 ounces mixed mushrooms, trimmed and sliced
- 2 teaspoons soy sauce
- 1⁄4 cup sherry wine
- 3 tablespoons flour
- 1 1⁄2 cups chicken broth
- 1⁄2 cup milk
- 2 teaspoons lemon juice
- 1⁄2 teaspoon salt
- 1 (6 ounce) can tuna (in olive oil is best)
- 8 ounces egg noodles, cooked
- 1 cup fresh breadcrumb
- 4 ounces grated cheddar cheese
- 1 teaspoon vegetable oil
- Preheat oven to 375 degrees F. Spray a 2 quart baking dish with Pam.
- In a heavy skillet, cook onion in butter over medium heat until softened, about 10 minutes. Add mushrooms and continue to cook until juices are released. Add soy sauce and sherry and continue to saute onions and mushrooms until liquid in the pan evaporates. Add flour, stir and cook for 1 minute. Add broth slowly, keep stirring as mixture thickens, then add milk. Add tuna, lemon juice, and salt. Add noodles, mix well, and put into prepared pan. In a bowl, mix bread crumbs, cheddar cheese, and the oil. Sprinkle this mixture over tuna and noodles. Bake until bubbly, 20 to 30 minutes.
- * the lemon juice is a great addition, but it's not a deal breaker - still yummy without.
- **remember, this recipe was originally from Gourmet - please note that dried bread crumbs will work just fine in a pinch - panko, too!
This is excellent! Love that you make your own sauce instead of using cream of something soup. I did add a few peas to the mix, just because I wanted a bit of green. Loved the sherry in this. Quick, easy, and delicious. Thanks for sharing. Made for PAC Spring 2012.
This was delightful, the prep and sauce took more time for me, but the result was an interesting set of mellow flavors. I recommend using a 13x9 pan as I couldn't possibly fit all of my noodles & sauce into my 2-quart Corningware casserole dish. Note that I used 2 6-oz. cans of albacore tuna in olive oil, and DH suggested I add a third can next time. The recipe didn't specify, but I drained the tunafish before adding it to the pan; when the recipe called for 1 teaspoon of vegetable oil for the bread/cheese topping, I used some of the oil drained off the tunafish. I will definitely make this again!