Don’t get me wrong, I’m all for a pantry meal of canned tuna, Campbell’s cream of mushroom, noodles and some frozen peas tossed in for good measure. But given a little extra attention a tuna casserole can become something pretty special. A basic bechamel, seasoned with sherry and soy, lends this casserole a creamy oomph. And given you have fresh mushrooms, it is still essentially a pantry meal, almost as easy as emptying a few cans.
Adapted from Epicurious
- 1 medium onion, finely chopped
- 4-1/2 tablespoons butter
- 4 cups mushrooms, trimmed and sliced
- 2 teaspoons soy sauce
- 1/4 cup sherry
- 1/4 cup flour
- 2 cups chicken broth (low sodium or home made)
- 1 cup whole milk
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 (170 g/ 6 oz) can of tuna in olive oil, drained
- 3-1/4 cups dried egg noodles
- 1-1/2 cups coarse fresh breadcrumbs
- 1 cup grated cheddar
- 1 tablespoon vegetable oil
- Heat the oven to 190°C (375°F) and butter a large baking dish.
- Cook onion in 1 1/2 tablespoons butter in a heavy skillet over moderately low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to medium-high and add mushrooms, and cook, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to cook, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
- Melt remaining 3 tablespoons butter in a heavy saucepan over medium-low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.
- Cook noodles in boiling salted water until al dente. Drain and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
- Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.