|Oh comfort foods, oh comfort foods, I heavenly adore you!|
4 1/2 tablespoons unsalted butter
10 oz mushrooms, trimmed and sliced 1/4 inch thick (4cups)
2 teaspoons Worcestershire sauce
1/4 cup sherry
1/4 cup all-purpose flour
1 cups low-sodium chicken broth
2 cup whole milk
1- 6oz ( if you like lots of tuna use two cans) can tuna in olive oil, drained ( mom used baby shrimps when we had the extra money)
3 1/2 cups dried noodles (I like the wide ones like fettucini) of course traditional style egg noodles is fine
1 1/2 cups Italian flavored freshly made bread crumbs or use crushed Buttery flavored crackers (I ussed in this recipe)
1 tablespoon olive oil
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded fontina cheese
1/4 teaspoon each of cayenne pepper, garlic powder
salt and pepper to taste
Put oven rack in middle position and preheat oven to 375°F.
Prepare pan. Butter and oil spray the bottom of a shallow glass 13x9 baking dish.
Cook garlic 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 2 minutes.
Increase heat to moderately high and add mushrooms, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes.
Toss together bread crumbs or crackers crumbs with cheddar cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over top of casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes. Garnish with shredded Pecorino Romano cheese.