Tuna Noodle Casserole

2 cups dry egg noodles
3 TBSP butter
1/2 yellow onion, chopped
1 cup of chopped white mushrooms
3 TBSP flour
2 cups cold milk
½ cup dry white wine
1 (10-oz) can condensed, cream of mushroom soup
salt and freshly ground black pepper
3 (5-oz) cans tuna, well drained, chuck albacore
1 TBSP old bay
3/4 cup frozen peas, thawed, drained
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1/2 cup plain panko
4 tbsp butter for panko

In a medium saucepan melt 3 TBSP butter and sauté the onions and mushroom over med-low heat for about 4 minutes. Turn up the heat to medium; add the flour, and cook, stirring, for another 2 minutes. While whisking vigorously, slowly pour in one cup of the cold milk.  The mixture should begin to look like a gravy. 

When the mixture begins to simmer, add the wine and the rest of the milk, can of mushroom soup, salt, and pepper and cheese. Cook, stirring occasionally, until the sauce thickens, and comes to a simmer. Remove from heat, and reserve.

Cook noodles in boiling salted water 10 minutes. Drain and add to a large mixing bowl. Add the sauce, tuna, peas, salt, pepper, and Old Bay.  Mix with a spatula to combine. 

Preheat oven to 350°.

In a non-stick fry pan melt 4 TBSP butter.  Add the panko and mix until the panko absorbs all the butter.  Lightly brown the panko. 

Pour the mixture into a lightly oiled casserole dish, and top with the panko mixture.

Bake for 25-35 minutes, or until golden.

As of 2/6/22


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