Friday, April 14, 2006

TUNA NOODLE CASSEROLE

Every time my mom came to my home, she always make tuna salad. A simple recipe, basically you just brake the tuna apart ( she always use a can of tuna ), then mixed them with lemon or lime juice, add a little of salt. Then she will use this as the dressing for her salad. Why does she always makes this? Because this is the only salad she knows how to make from scratch! The problem is, she always buy several cans and she only use 1 or 2 cans. The rest she just left them for me, knowing that I seldom use can food.

Anyhow, I was thinking on how to use this tuna cans that she left in my cupboard. I search over the internet for some easy recipe that I don't have to buy too many thing just because I don't like to let this tuna can lying around in my cupboard. I found this simple, easy, cheap, and I happen to have all the other ingredients in my kitchen!

I think it taste pretty good too, maybe not spectacular, but hey... it's a comfort food, it may not look amazing, but it taste good!



Tuna Noodle Casserole


Active time: 1 hr Start to finish: 1 1/2 hr

1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
2 teaspoons soy sauce
1/4 cup Sherry ( I don't have Sherry, I substitute it with Chinese rice wine, it is still taste good)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles (about 3 1/4 cups)
1 1/2 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 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, 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.

Makes 4 to 6 servings.

From: Gourmet Magazine

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