Shelly's Recipe

TUNA NOODLE CASSEROLE

Category: Fish and Seafood

2 cups plain breadcrumbs
1 1/2 cups grated Parmesan cheese
2 tbsp chopped parsley
1 3/4 tsp dried thyme
1 small garlic clove, minced
1 tsp salt
1 1/4 tsp black pepper
1 3/4 cups unsalted butter
3 (6 oz) cans solid white tuna in oil
12 oz wide egg noodles
1 tbsp olive oil
1 1/4 cups diced red bell pepper
1 1/4 cups diced yellow bell pepper
1 cup diced onion
1/4 cup finely chopped shallot
12 oz white mushrooms, thinly sliced
3 tbsp flour
4 cups milk
1/2 tsp celery seeds
1/4 tsp cayenne

In a food processor, mix together bread crumbs, Parmesan cheese, parsley, 1/2 teaspoon thyme, garlic, salt, and 1/4 teaspoon pepper. Melt 1 1/2 cups butter. Add melted butter to crumb mixture and pulse until crumbs have been moistened. Set bread crumb topping aside. Drain tuna, reserving 2 tablespoons of the canned oil.

Cook noodles in boiling water until al dente. Drain and add to large bowl, and toss with the reserved tuna oil. Place the olive oil in a large skillet over low heat. Sauté the diced vegetables and cook until vegetables are tender, about 10 minutes. Transfer to a bowl.

In the same skillet, melt 1 tablespoon butter over medium-low heat. Add shallot and sauté for 3 minutes. Add mushrooms and 1/4 teaspoon thyme. Sauté for an additional 5 minutes. Add mushroom mixture to cooked onion-pepper mixture. Season to taste with salt and pepper.

Preheat oven to 350. In the same skillet, melt the remaining butter over low heat. Add flour, stirring constantly until smooth. Cook until the mixture is bubbly, about 1 to 2 minutes. Remove from heat.

In a saucepan, bring the milk to a boil. Using a whisk, add to the flour-butter mixture in the skillet. Put the skillet back on medium-high heat and bring to a boil, whisking. Reduce heat to a simmer.

Add celery seeds, cayenne, the remaining 1 teaspoon of thyme, and 1 teaspoon pepper. Simmer for 10 minutes more, stirring frequently. Add reserved tuna and vegetables to the sauce. Break up large pieces of tuna with a wooden spoon. Remove from heat.

Add tuna vegetable mixture to reserved noodles; combine well using a large spoon. Pour mixture into a 13x9 inch baking dish. Pat bread crumb mixture evenly over the top. Bake until the casserole is golden brown, about 30 minutes. Serves 8