This recipe is one of the few that survived the "Outlook-Palm Purge". I don't know where I got this recipe, but it seems to be a winner because I don't recall ever getting a complaint when I prepare it.
Start by assembling 12 ounces of light tuna packed in spring water, 1/4 cup all purpose flour, 2-1/2 cup whole milk, 4 oz. sliced button mushrooms, 1/2 cup chopped scallions (also called green onions), 1/4 cup chopped celery, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme. I prefer to use light tuna (usually made with yellowfin and skipjack tuna) for it's milder taste and softer texture than albacore. There will be significantly less than 12 ounces of tuna after we drain the water from the fish, so go ahead and drain the tuna at this point.
Melt four tablespoons butter in a saucepan over medium heat.
Add flour to the butter and stir for about two minutes.
The mixture, called a roux, should become smooth and thick during the two minutes.
Add milk slowly to the to the roux while stirring. Continue stirring until the milk thickens. The milk mixture will easily coat the back of your spoon when you dip you spoon in and not flow off quickly when it begins to thicken.
Melt one tablespoon of butter in a skillet.
saute the vegetables until the mushrooms are tender. Then, stir in the rosemary and thyme.
Pour vegetables into the sauce.
Stir until evenly mixed. This is a good time to salt and pepper the sauce. I don't actually measure the amount of salt or pepper that I use for this dish, so I add salt and pepper to taste. Add some salt and pepper, stir, and taste. Repeat as necessary.
Place drained tuna into a large bowl.
Pour noodles and sauce into the bowl containing the tuna and mix until evenly distributed. Pour everything into a greased 8x8 inch baking pan or 1.5 quart casserole.
At this point, you can refrigerate the casserole for up to a couple days without baking it. I cover it with plastic wrap and press the wrap directly onto casserole so no film will form during refrigeration.
When you're ready to serve the casserole, prepare one cup of bread crumbs. I used store bought bread crumbs with herbs in this picture, but I've also used rushed crackers and plain bread crumbs from white bread successfully.
Melt four tablespoons butter in a skillet over medium heat and add the bread crumbs. Stir until the bread crumbs turn a golden brown color.
Sprinkle the bread crumbs over the casserole making sure you cover most of the surface. Any bits of noodle sticking up will dry out and not be tasty, so make sure the noodles are down and covered. Bake at 350°F for thirty minutes (or until the edges begin to bubble).
Cut the casserole after you let it cool for a few minutes.
The casserole is flavorful, but not so complex that you can't taste the individual components. A great hot and hearty dinner for the upcoming autumn and winter.
Tuna noodle casserole (serves four)
|Preheat oven to 350°F (175°C)|
|4 Tbs. (60 g) butter||melt||stir||thicken||mix||season||mix||top||Bake 350°F (175°C) 30 min.|
|1/4 cup (40 g) all purpose flour|
|2-1/2 cup (590 mL) whole milk|
|1 Tbs. (15 g) butter||melt||saute||stir|
|4 oz. (115 g) sliced mushrooms|
|1/2 cup (50 g) chopped scallions|
|1/4 cup (25 g) chopped celery|
|1 tsp. (1.2 g) dried rosemary|
|1 tsp. (1.4 g) dried thyme|
|ground black pepper|
|8 oz.(230 g) egg noodles||cook|
|12 oz. (340 g) light tuna||drain|
|4 Tbs. (60 g) butter||melt||cook|
|1 cup (120 g) bread crumbs|