Tuna Noodle Casserole with Mushrooms and Fresh Herbs Recipe

Name: Tuna Noodle Casserole with Mushrooms and Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons butter; 1/4 cup all purpose flour; 2 1/2 cups milk (do not use low-fat or nonfat); 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces); 1 cup sliced trimmed button mushrooms (about 2 ounces); 1/2 cup chopped green onions; 1/4 cup chopped celery; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried; 1 tablespoon chopped fresh thyme or 1 teaspoon dried; 8 ounces egg noodles; 1 12 1/4-ounce can tuna packed in water, drained well; 1 1/2 cups fresh white breadcrumbs

Servings: persons

9 tablespoons butter
1/4 cup all purpose flour
2 1/2 cups milk (do not use low-fat or nonfat)
1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
1 cup sliced trimmed button mushrooms (about 2 ounces)
1/2 cup chopped green onions
1/4 cup chopped celery
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
8 ounces egg noodles
1 12 1/4-ounce can tuna packed in water, drained well
1 1/2 cups fresh white breadcrumbs

1
Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
2
Add flour and stir 2 minutes.
3
Gradually whisk in milk.
4
Stir over medium heat until sauce thickens, about 5 minutes.
5
Remove from heat.
6
Melt 1 tablespoon butter in medium skillet over medium-high heat.
7
Add all mushrooms, green onions and celery.
8
Saute until mushrooms are tender, about 5 minutes.
9
Stir in rosemary and thyme.
10
Stir mushroom mixture into sauce.
11
Preheat oven to 350F.
12
Butter 8-inch square glass baking dish.
13
Cook noodles in large pot of boiling salted water until tender but still firm to bite.
14
Drain.
15
Rinse under cold water.
16
Drain well.
17
Place tuna in large bowl.
18
Using fork, flake tuna into bite-size pieces.
19
Add noodles and sauce.
20
Toss to coat.
21
Season with salt and pepper.
22
Transfer mixture to prepared dish.
23
(Can be made 1 day ahead.
24
Cover; chill.)
25
Melt remaining 4 tablespoons butter in heavy medium skillet over medium heat.
26
Add breadcrumbs and stir until golden brown, about 10 minutes.
27
Sprinkle breadcrumbs over casserole.
28
Bake until casserole bubbles around edges, about 30 minutes.
29
Serve hot.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 tablespoons butter, 1/4 cup all purpose flour, 2 1/2 cups milk (do not use low-fat or nonfat), 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces), and more.

Yes, Tuna Noodle Casserole with Mushrooms and Fresh Herbs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Noodle Casserole with Mushrooms and Fresh Herbs

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