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Home -> Main Dishes -> Casseroles
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Tuna Noodle Casserole with Mushrooms and Herbs
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
9 tbsp. butter, divided 1/4 cup all purpose flour 2 1/2 cups whole milk 1 cup stemmed, sliced fresh shiitake mushrooms 1 cup sliced white mushrooms 1/2 cup chopped green onions 1/4 cup chopped celery 1 tsp. dried chopped rosemary 1 tsp. dried thyme 8 ounces uncooked egg noodles 12 1/4 ounce can tuna packed in water, well drained 1 1/2 cups soft breadcrumbs
Directions
Melt 4 tbsp. butter in a in a medium saucepan. Add flour and cook, stirring, 2 minutes. Gradually whisk in milk. Cook, stirring, until sauce is thickened, about 5 minutes. Remove from heat. Melt 1 tbsp. butter in a medium skillet. Add both mushrooms, green onions and celery. Cook until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce. Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Cook noodles in boiling salted water until just done. Drain. Cool under cold running water and drain again. Place tuna in a large bowl and break up chunks with a fork. Add noodles and sauce and toss to combine. Transfer to prepared dish. Melt remaining 4 tbsp. butter in a medium skillet. Add breadcrumbs and cook, stirring frequently, until golden brown, about 10 minutes. Sprinkle crumbs over top of casserole. Bake about 30 minutes until casserole is bubbly. Serve immediately.
Serves 4.
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