Tuna Noodle Casserole
INGREDIENTS
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12 ounces wide egg noodles
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8 tablespoons (1 stick) salted butter, plus extra for buttering the baking dish
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1 medium onion, diced
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6 ounces white button mushrooms, finely chopped
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1/4 cup all-purpose flour
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3 cups warmed whole milk
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1/2 cup dry sherry
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Kosher salt and freshly ground black pepper
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Three 6.4-ounce cans white albacore tuna in water, drained
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1/4 cup finely chopped red bell pepper
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2 tablespoons minced fresh parsley
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1/2 cup panko breadcrumbs
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Serving suggestions: a green salad and crusty bread
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