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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
2 cloves of fresh cleaned garlic finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons Worcestershire sauce
1/4 cup sherry
1/4 cup all-purpose flour
1 cups low-sodium chicken broth
2 cup whole milk
1-2 6 oz (if you like lots of tuna use two cans) can tuna in olive oil, drained
3 1/2 cups dried noodles (I like the wide ones like fettucini) of course traditional style egg noodles is fine
1 1/2 cups Italian flavored freshly made bread crumbs or use crushed Buttery flavored crackers
1 tablespoon olive oil
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded fontina cheese
1/4 teaspoon each of cayenne pepper, garlic powder
Salt and pepper to taste
Put oven rack in middle position and preheat oven to 375 degrees.
Prepare pan. Butter and oil spray the bottom of a shallow glass 13x9 baking dish.
Cook garlic 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 2 minutes.
Increase heat to moderately high and add mushrooms, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes.
Add Worcestershire sauce and continue to saute mushrooms. Add sherry and boil, stirring occasionally. 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. Add in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, add seasonings and salt, pepper to taste. Flake tuna into sauce and stir gently. 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, 1/2 cup shredded fontina cheese and stir gently to combine. Transfer mixture into prepared baking dish, spreading evenly.
Toss together bread crumbs or crackers crumbs with cheddar cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over top of casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes. Garnish with shredded Pecorino Romano cheese. Serves 4-6
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ITALIAN TUNA NOODLE CASSEROLE
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Category: Casseroles - Seafood
Prep Time: Cook Time: Total Time:
2 cloves of fresh cleaned garlic finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons Worcestershire sauce
1/4 cup sherry
1/4 cup all-purpose flour
1 cups low-sodium chicken broth
2 cup whole milk
1-2 6 oz (if you like lots of tuna use two cans) can tuna in olive oil, drained
3 1/2 cups dried noodles (I like the wide ones like fettucini) of course traditional style egg noodles is fine
1 1/2 cups Italian flavored freshly made bread crumbs or use crushed Buttery flavored crackers
1 tablespoon olive oil
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded fontina cheese
1/4 teaspoon each of cayenne pepper, garlic powder
Salt and pepper to taste
Put oven rack in middle position and preheat oven to 375 degrees.
Prepare pan. Butter and oil spray the bottom of a shallow glass 13x9 baking dish.
Cook garlic 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 2 minutes.
Increase heat to moderately high and add mushrooms, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes.
Add Worcestershire sauce and continue to saute mushrooms. Add sherry and boil, stirring occasionally. 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. Add in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, add seasonings and salt, pepper to taste. Flake tuna into sauce and stir gently. 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, 1/2 cup shredded fontina cheese and stir gently to combine. Transfer mixture into prepared baking dish, spreading evenly.
Toss together bread crumbs or crackers crumbs with cheddar cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over top of casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes. Garnish with shredded Pecorino Romano cheese. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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