Shelly's Recipe

BAR AND GRILL TUNA CASSEROLE

Category: Casseroles - Seafood

4 cups sherry mushroom sauce (see recipe)
2 1/2 pounds egg noodles
3 1/2 pounds canned albacore tuna, well drained
4 cups frozen peas, thawed, drained
3 cups shredded cheddar cheese
Yukon Gold terra chips for garnish

Sherry mushroom sauce:
2 tsp butter
1 1/3 cups sliced domestic mushrooms
1 heaping tbsp diced yellow onion
2 tbsp cream sherry
1 tsp packed brown sugar
1 tsp hot sauce
4 cups heavy whipping cream
1 heaping tbsp cornstarch
1/3 cup water

Prepare sherry mushroom sauce and set aside.

Cook noodles until tender, then shock with cold water and set aside.

Preheat oven to 350 degrees.

In medium bowl combine tuna, peas, sherry mushroom sauce and egg noodles. Mix well, then let cool. Put mixture into a greased 15-by-11-inch pan. Top casserole with shredded cheese. Bake in preheated oven 20 to 25 minutes or until cheese is golden and casserole is heated through. Remove from oven and let sit for a few minutes to firm. Top with chips just prior to serving.

Sherry mushroom sauce: In medium saute pan, melt butter. Add mushrooms and onions and cook over medium heat until onions turn translucent, 2 to 3 minutes. Add all remaining ingredients but cornstarch and water and bring to a boil.

Whisk together cornstarch and water until combined. Add cornstarch mixture gradually and cook until mixture thickens enough to coat back of a spoon. This will take 2 to 4 minutes. Measure out 1 quart to use in recipe. Reserve remaining sauce for another use.

Makes: 12 servings