Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group
- Source: Gourmet, May 2004
- Active time: 1 hour | Start to finish: 1½ hours
- Makes 4 to 6 servings
- 1 medium onion, finely chopped
- 4½ tablespoons unsalted butter
- 10 oz mushrooms, trimmed and sliced ¼ inch thick (4 cups)
- 2 teaspoons soy sauce
- ¼ cup sherry
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- 1 (6-oz) can tuna in olive oil, drained
- 6 oz dried curly egg noodles (preferably Pennsylvania Dutch-style; about 3¼ cups)
- 1½ cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)
- 4 oz coarsely grated cheddar (1 cup)
- 1 tablespoon vegetable oil
- Put oven rack in middle position and preheat oven to 375°F.
- Butter a shallow 2-quart baking dish.
- Cook onion in 1½ 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, then sauté, stirring occasionally, until mushrooms 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.
- 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.
- Flake tuna into sauce and stir gently.
- Season sauce with salt and pepper.
- 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.
- Toss together bread crumbs and cheese in a bowl.
- Drizzle with oil and toss again, then sprinkle evenly over casserole.
- Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.
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