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.




24 comments:

Dzoli said...

O Mama mai yes please come and comfort me with this creameness:)

Federica said...

What a tasty pasta, rich and flavorful. It looks very appetizing. Bye, have a great Sunday

Curt said...

Delicious! I would definitely be a 2 cans of tuna guy!

Moms always made it the best. But just remember, that will be your recipe to your kids!

My mom always put chopped pecans in tuna salad. (A Texas thing I guess)

StephenC said...

Are you aware that when I view your site the first couple of comments at the bottom overlap other stuff. Yours is the only site I've had this problem with. Mystery. In any case, I have been reading some postings lately (and this is one of them) that have me thinking about a 40's and 50's cookbook. I love the sound of this.

Patti said...

Love this version Claudia - especially with the Fontina. Be sure to share this in Comfort Food Classics in CES. Have a great weekend and hope all is well! xo

Big Dude said...

Anytime a recipe name starts with mom's or grandma's (especially an Italian), I immediately pert up and this recipe re-confims my thinking. It sounds super delicious.

Julia said...

I love this! It sounds so tasty.

Greg said...

Funny you made this. I was just making a list of dishes I wanted to put my spin on and Tuna Noodle Casserole was one of them. Maybe I'll cross it off the list now.

Lizzy said...

Oh, this sounds SO much better than the mushroom soup version that my hubby loves. I could eat his share of the mushrooms and we'd both be happy!!!

Pretend Chef said...

This looks so delicious. I would love this for dinner tonight. One of my favorite dishes.

Vicki Bensinger said...

I love tuna noodle casserole and make it all the time only I make those versions from the 70s with spinach, florentine style. I look forward to trying yours. I'm sure it will taste better without the canned soup. I'm almost embarrassed to say that but hey there's something about comfort foods and childhood memories that are hard to shake.

Torviewtoronto said...

casserole looks fabulous

anthony stemke said...

This is a lovely dish for sure, the best version I've ever seen.
Thank You.

Sh Sh Sh Let the Baby Sleep
Trouble on Earth Day
Author Kathy Stemke (my spouse)

Reeni said...

I adore comfort foods too - haven't had a tuna casserole in ages - looks deliciously cheesy!

redkathy said...

Hi Claudia, I love this recipe. Never once did I try or even think of adding sherry to a tuna noodle casserole. This is my son Red's favorite meal ever!! Next time he comes home I'm gonna make this for him.

Happy Sunday :)

Bo said...

Tuna casserole...I don't think I like it, but I think it's all in my head...I'm not even sure if I ever had it....I really need to try it.

Christine's Pantry said...

Great dish.

Mia said...

This looks so delicious!!

Tina said...

I love hearty one dish meals and you have come up with another winner in that category. Thanks for sharing this tasty recipe Claudia!

Sandi G said...

What I love about your post best of all? You give mom credit. How sweet!

Make it a great day :)

Gastronome Tart said...

I hate to admit this, but the last time I had a tuna casserole was when I was in college and it came from (gulp) Tuna Helper (AKA Hamburger Helper) I know! Horrible! But, thanks for sharing this recipe. I think I am going to make one from scratch this time! Yum!

Stephanie @ Eat. Drink. Love. said...

Great recipe from Mom!! This casserole sounds wonderful! I've never made it from scratch like this so you've inspired me to try!

My Little Space said...

Love the flavour of this pasta. Sounds terrific for dinner.
Thanks again for sharing such wonderful recipe.
Kristy

Cajun Chef Ryan said...

Tuna noodle casserole never goes out of style, always a crowd pleaser! Making me want some right now!