Shelly's Recipe

TUNA-NOODLE CASSEROLE

Category: Casseroles - Seafood

2 6 1/2-oz cans tuna; drained and flaked or 1 lb fresh skinless, boneless tuna steaks
2 tbsp lemon juice---if using fresh tuna
8 oz wide egg noodles
4 tbsp unsalted butter
8 oz fresh mushrooms; sliced
1/3 cup flour
2 cup milk
2 tbsp cornstarch
1 (8 oz) bottle clam juice---or 1cup fish stock
1/4 cup dry white wine
1 tsp salt, pepper and grated nutmeg
1 tsp dill
3 tbsp dry bread crumbs

Preheat oven to 425. Grease a shallow 9-inch casserole. (If using fresh tuna, cut tuna steaks into sticks about 1/2 inch thick and 2 inch long. Toss with lemon juice and refrigerate.)

Start cooking noodles according to package directions. Meanwhile, melt 1 tbsp butter in large skillet over medium heat. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned. Stir and add 1 tbsp water; cook 1 minute until tender.

Melt remaining butter in medium saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Stir in milk and bring to simmer, stirring constantly. Stir together cornstarch, clam juice, and wine. Pour into sauce, stirring constantly; add salt, pepper, and nutmeg. Simmer 2 to 3 minutes until thickened.

Combine noodles with sauce, tuna, and mushrooms. Add dill and transfer to casserole; top with bread crumbs. Bake 20 minutes until bubbly. Let stand 10 minutes before serving.

To reheat: If room temperature, bake 20 minutes at 350; if cold, for 30 minutes.