Tuna Noodle Casserole Recipe | Epicurious.com
"My mother came from a long line of New England women who cooked from scratch, but with four kids in the early 1950s, she quickly embraced canned cream of mushroom soup as the all-purpose binding sauce for casseroles, which were the backbone of her meal planning. Tuna noodle was the hands-down family favorite, which was a boon to my mother because she could make everyone happy with the contents of two cans (tuna and soup) and a partial box of egg noodles. When I'm feeling nostalgic, I make it for my own family. I have to admit I now prepare it with my own sauce, embellishing it with extra mushrooms and a little Sherry for flavor. Active time: 1 hr Start to finish: 1 1/2 hr..."
INGREDIENTS
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1 medium onion, finely chopped
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4 1/2 tablespoons unsalted butter
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10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
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2 teaspoons soy sauce
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1/4 cup Sherry
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1/4 cup all-purpose flour
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2 cups low-sodium chicken broth
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1 cup whole milk
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2 teaspoons fresh lemon juice
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1/4 teaspoon salt
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1 (6-oz) can tuna in olive oil, drained
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6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
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1 1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
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4 oz coarsely grated Cheddar (1 cup)
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1 tablespoon vegetable oil
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