Tuna Casserole

by Rachael Ray Show Staff 9:00 AM, December 12, 2014

Aired December 12, 2014

Serves 4-6

6 tablespoons butter
3/4 pound white mushrooms, sliced
1 onion, finely chopped
1 ribs celery with leafy tops, finely chopped
2 to 3 cloves garlic, chopped
2 tablespoons thyme
1 large bay leaf
4 tablespoons flour
1/2 cup dry sherry, dry vermouth or white wine
2 cups chicken stock
2 cups whole milk
Salt and white pepper
1 tablespoon lemon juice
2 6-ounce cans sustainable/line-caught tuna such as Whole Foods yellow fin canned tuna or Lobster Place’s American line-caught)
1/2 pound good quality extra wide egg noodles
2 cups fresh breadcrumbs
Olive oil, for drizzling
1 to 1 1/2 cups Gruyère or white sharp cheddar, grated
1/2 cup grated Parmigiano-Reggiano
2 tablespoons chopped fresh parsley


Preheat oven to 375°F.

Melt butter in a large, deep skillet over moderate heat. Add mushrooms and lightly brown; add onions, celery, garlic, thyme, bay, salt and pepper. Partially cover pan and soften veggies 7-8 minutes, stirring occasionally. Stir in flour and cook 1-2 minutes; add sherry, vermouth or wine and stir. Add stock and milk, and bring to a bubble. Thicken sauce to coat a spoon then reduce heat.
Bring a large pot of water to a boil. Salt water and undercook pasta by a minute or two.
Add lemon juice and flaked tuna to veggies then add drained noodles and toss to coat. Transfer mixture to a casserole dish. Toss breadcrumbs with a drizzle of olive oil, cheeses and parsley. Top the casserole with breadcrumbs.
Bake the casserole until golden brown and hot throughout.