Tuna Noodle Casserole
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
340 g
Wide Egg Noodle1 medium
Onion (diced)1 cup
All-Purpose Flour3 cups
Whole Milk (warmed)1 cup
Sherry (dry)2 tbsps
Parsley (minced fresh)Directions:
1
Preheat the oven to 400 degrees F
2
Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions
3
Drain and set aside
4
Meanwhile, melt 4 tablespoons of the butter in a large skillet over medium heat
5
Add the onion and cook until starting to soften, 3 to 4 minutes
6
Add the mushrooms and cook, stirring, for a couple of minutes
7
Sprinkle the flour evenly over the mixture and stir so that the flour coats the onions and mushrooms thoroughly
8
Cook, stirring, for another minute
9
Add the milk and sherry and whisk to combine
10
Cook the sauce until it's nice and thick, 3 to 4 minutes
11
Sprinkle in salt and pepper to taste and stir
12
Adjust the seasoning to make sure the sauce is adequately salted
13
Add the tuna and stir it into the sauce
14
Then stir in the bell pepper and 1 tablespoon of the parsley
15
Stir in the noodles until they're coated
16
Butter a 9-by-13-inch baking dish and transfer the noodle mixture to the dish
17
Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir it around with the breadcrumbs and remaining tablespoon of parsley
18
Top the casserole with the breadcrumbs and bake until golden, 25 to 30 minutes
19
Serve piping hot with a green salad and warm crusty bread