Mama's Tuna Noodle Casserole
 
 
Ingredients
  • •1 medium onion, finely chopped
  • •4½ tablespoons unsalted butter
  • •10 oz mushrooms, trimmed and sliced ¼ 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
  • •2 (6-oz) cans albacore tuna, drained
  • •6 oz dried curly egg noodles
  • •1½ cups panko bread crumbs
  • •1 tablespoon vegetable oil
Instructions
  1. Preheat oven to 375°F. Butter a shallow 2-quart baking dish.
  2. Saute onion in 1½ tablespoons butter in a large skillet until softened, about 5 minutes. Increase heat, add mushrooms and sauté until they begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove from heat.
  3. 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. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Mix tuna into sauce and stir gently. Season sauce with salt and pepper.
  4. 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 and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
  5. Toss bread crumbs with oil, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
Recipe by Baked in the South at https://bakedinthesouth.com/2013/12/mamas-tuna-noodle-casserole/