Sunday, September 25, 2011

Mom's Italian Style Tuna Noodle Casserole



Oh comfort foods, oh comfort foods, I heavenly adore you!
2 cloves of fresh cleaned garlic finely chopped
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 cup chicken broth
2 cup whole milk, evaporated milk or half and half
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 I always use 2 cans of tuna)
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.

 Add Worcestershire sauce and continue to saute mushrooms.  Add sherry and boil, stirring occasionally.  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. Add in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture,   add seasonings and salt, pepper to taste. Flake tuna into sauce and stir gently. 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, 1/2 cup shredded fontina cheese and stir gently to combine. Transfer mixture into prepared baking dish, spreading evenly.


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.




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