Please don't think for a minute that I don't still make tuna noodle casserole the old fashioned way, two cans tuna, soup and a partial box of noodles, but this is special. That's why I make it for special people, like my Bible study class last week. If I remember this is adapted from an old Gourmet recipe.
Your topping are of your choice; crushed potato chips, 1 1/2 cups coarse fresh bread crumbs mixed with 4 ounces of grated Cheddar or French fried onions from a can.
I'll be linking to Full Plate Thursday at Miz Helen's Country Cottage, come join us.
Tuna Noodle Casserole
1 small onion, finely chopped
1/2 of a red sweet pepper, chopped
4 1/2 tablespoons unsalted butter
10 ounces mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
1/2 teaspoons dried thyme
2 teaspoons soy sauce
1/4 cup Sherry
1/4 cup -all purpose flour
2 cups low-sodium chicken broth or homemade
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 (6-ounce) cans tuna in olive oil, drained
1 cup frozen peas, defrosted
6 ounces egg noodles (I prefer the thicker Amish style; about 3 1/4 cups)
Topping of your choice
Preheat oven to 375 degrees. Butter a shallow 2-quart baking dish.
Cook onion and pepper in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms and thyme, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to saute mushrooms, stirring, until liquid mushrooms give off is evaporated. Add sherry and boil, stirring occasionally, until evaporated. Remove from heat.
Melt remaining 3 tablespoons butter in a 2-3 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. Flake tuna into sauce, add defrosted peas and stir gently. Check for seasoning.
Cook noodles in a 5-6 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.
Top with your topping of choice. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.