Tuna Noodle Casserole

Here’s another comfort food we like to make, usually on a Sunday night after returning from a camping trip, because it’s fairly easy to make and always good.  It reminds me of when my Dad and I used to go fishing, and Mom would always have a big pot of beef stew waiting for us when we got home (how did she know we wouldn't be having fish for dinner? :-)   Anyway, it's kinda nice to come home to something “normal and easy” after traveling!  It also makes lots of good leftovers for the work week.  Can’t beat that!

Oh, and lots of tuna casserole recipes call for one small can of tuna . . . . it's like tuna casserole for people who don't like tuna?  I don't get it.  We use a healthy dose of tuna in this recipe.  Enjoy!

Tuna Noodle Casserole topped with fresh tomatoes

Ingredients

1 medium onion, finely chopped                                                                                                                   3 cloves garlic minced

4 large banana peppers (or 1 medium bell pepper), coarsely chopped

1 cup celery, coarsely chopped

5 tbl. butter

10 oz. mushrooms (stems and caps), peeled & sliced ¼” thick (about 4 cups)

2 tsp. soy sauce

¼ cup sherry

¼ cup all purpose flour

2 cups of liquid comprised of low-sodium chicken broth and the liquid from draining the cans of tuna

1 cup low-fat milk

2 tsp. fresh lemon juice

¼ tsp. sea salt

1 cup fresh or frozen English peas, par-boiled (if using canned do not pre-cook)

15 oz. of canned Albacore tuna, packed in water, drained (reserve the liquid from draining the tuna!)

sea salt & ground black pepper to taste

12 oz. egg noodles

1 small can of whole black olives (optional)

2 cups fresh breadcrumbs

1 cup cheddar cheese, grated

1 tbl. Canola oil

Parmesan cheese

3 or 4 fresh tomatoes, sliced

1 can cr. of mushroom soup

Directions

·         In a 12” skillet, cook the onions, chopped peppers, garlic, and celery in 2 tbl. of the butter over medium heat, stirring occasionally until softened (about 5 minutes)

·         Increase heat to medium-high and add the mushrooms.  Sauté the mushrooms, stirring occasionally, until they begin to give off their liquid (about 3-4 minutes)

·         Add soy sauce and continue to sauté until all liquid from mushrooms is evaporated

·         Add the sherry and boil, stirring occasionally, until liquid is evaporated, then remove from heat

·         Melt the remaining butter in a separate 2-3 quart saucepan, over medium-low heat

·         Whisk in the flour and cook the roux, whisking constantly for about 5 minutes

·         Add the broth & tuna liquid mixture, and continue whisking and bring to a boil

·         Add the milk and cream of mushroom and continue cooking and whisking occasionally for another 5 minutes

·         Stir in the mushroom/onion mixture, lemon juice, sea salt, and English peas

·         Add the tuna (flake it first) and stir in gently, and season with salt & pepper to taste, then remove from heat

·         Cook the noodles in a large pot until just al dente (not quite done), drain, and return to the pot

·         Add the sauce and stir gently to combine, and transfer mixture to a large baking dish

·         If you are using the black olives, mix them into the casserole now

·         In a separate bowl, toss together the breadcrumbs and grated cheddar, drizzle with Canola oil and toss again

·         Sprinkle the breadcrumb/cheese mixture evenly over the top of the casserole

·         Sprinkle lightly with Parmesan cheese, then add the tomatoes evenly over the top

·         Heat oven to 375° and place oven rack in center of oven

·         Bake about 30 minutes, until top is bubbling and starting to crisp