Tuna Noodle Casserole
- 1 medium onion, finely chopped
- 4 1/2 tablespoons unsalted butter
- 10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
- 2 teaspoons soy sauce
- 1/4 cup Sherry
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 (6-oz) can tuna in olive oil, drained
- 6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
- 1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
- 4 oz coarsely grated Cheddar (1 cup)
- 1 tablespoon vegetable oil
- Produce
- Mushrooms (10 oz)
- Onion, medium (1)
- Seafood
- Tuna in olive oil (1 (6-oz) can)
- Canned Goods
- Chicken broth, low-sodium (2 cups)
- Condiments
- Soy sauce (2 teaspoons)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Salt (1/4 teaspoon)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Curly egg noodles, dried (6 oz)
- Bread & Baked Goods
- Bread crumbs, coarse fresh (1 1/2 cups)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Dairy
- Butter, unsalted (4 1/2 tablespoons)
- Cheddar (4 oz)
- Whole milk (1 cup)
- Beer, Wine & Liquor
- Sherry (1/4 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published May 1, 2004 (8 years ago).
7 people saved this recipe.
