Tuna Noodle Casserole with Mushrooms and Herbs Recipe
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 This recipe for Tuna Noodle Casserole with Mushrooms and Herbs is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 11 Tbsp butter, divided
6 Tbsp all purpose flour
3 3/4 cups whole milk
1 cup shitake mushrooms, sliced
1 cup button or crimini mushrooms, sliced
1/2 cup chopped green onion
1/4 cup chopped celery
1 Tbsp chopped fresh rosemary or 1 tsp dried
1 Tbsp chopped fresh thyme, or 1 tsp dried
8 oz egg noodles
1 12 1/4 oz can tuna, drained well
1 1/2 cups fresh white breadcrumbs
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Directions: |
Directions:Preheat oven to 350º.
Melt 6 Tbsp butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over medium heat until sauce thickens, about 5 minutes. Remove from heat.
Melt 1 Tbsp butter in medium skillet over medium-high heat. Add mushrooms, green onions and celery. Saute until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Cook noodles in large pot of boiling salted water until tender but still firm. Drain and rinse under cold water and drain well.
Place tuna in a large bowl and flake into bite size pieces. Add noodles and sauce. Toss to coat.
Season to taste with salt and pepper.
Transfer mixture to a buttered 8 inch square glass baking dish.
Melt remaining 4 Tbsp butter in medium skillet over medium heat. Add breadcrumbs and stir until golden brown. Sprinkle breadcrumbs over casserole. Bake until casserole bubbles around edges, about 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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