Tuna noodles update (eating on Memory Lane)

Recipe: Tuna noodles with mushrooms

When I was growing up in the rural U.S. Midwest, all the moms made casseroles. In case you're not from that place or time, casseroles are one-dish meals, usually baked, and include a protein (often ground meat), a starch (usually noodles or rice), and a vegetable. In many cases the "vegetable" would not qualify as a veggie today. Canned cream of mushroom soup was considered a vegetable (mushroom pieces!), as was canned cream of celery soup. These dishes were carried to church suppers and pot-luck picnics, and delivered to friends who were sick or had suffered a death in the family. Casseroles were also served at home for a quick-to-make, sustaining meal. Many of them were delicious, and this was a matter of pride and competition among the cooks, even if they weren't always so healthy.

Tuna noodle casserole was one of my favorites. My mom also loved it - a can of cream of mushroom soup, a can of tuna, half a bag of egg noodles, and voila! It was dinner. I can't quite get myself to do the canned soup thing anymore, but I was nostalgic for tuna noodles one day several months ago and found an updated version on the internet. Here it is with a few tweaks of my own - tuna noodle casserole with home-made cream sauce and real mushrooms. It tastes just like the original, but even better.

Tuna Noodles

• Half an onion, chopped
• 3 tablespoons butter
• 6 ounces mushrooms, sliced or cut in quarters
• 2 teaspoons soy sauce
• 3 tablespoons sherry
• 3 tablespoons all-purpose flour (or gluten-free flour, if desired)
• 1 cup chicken broth
• 1/2 cup whole milk (or combo half-and-half with 2% milk)
• 2 teaspoons fresh lemon juice
• Sea salt
• 1 6-ounce can tuna, drained
• 4 ounces curly egg noodles (or brown rice-quinoa noodles, if desired)
• 3/4 cup fresh bread crumbs (or gluten-free bread crumbs)
• 2 ounces grated cheddar
• 1 teaspoon olive oil

 

Preheat oven to 375 degrees F, with a rack in the middle position. Butter a 1-quart baking dish or a deep-dish pie plate.

 

In a 12-inch skillet, saute onion in 1 tablespoon butter with a pinch of salt until softened, about 5 minutes. Increase heat to moderately high and add mushrooms and saute, stirring occasionally, until mushrooms begin to give off their liquid, about 2 minutes. Add soy sauce and cook, stirring, until liquid is evaporated. Add sherry and boil, stirring, until it is evaporated. Turn off the heat and set aside.

 

Melt remaining 2 tablespoons butter in a heavy saucepan over medium low heat. Whisk in the flour, then cook roux, whisking, for 3 minutes. Add the broth in a stream, whisking, and bring it to a boil. Whisk in the milk and simmer the sauce, whisking, for 5 minutes. Stir in the mushroom mixture, lemon juice, and 1/4 teaspoon salt. Flake tuna into the sauce and stir gently. Taste and season with salt and pepper as needed.

 

Meanwhile, cook noodles in a large pot of boiling water with 1 tablespoon sea salt until barely done. Do not overcook, as the noodles will cook a bit more in the oven. In particular, if you are using gluten-free noodles, do not cook more than 6 to 7 minutes. Drain the noodles and return them to the pot. Add the sauce and stir gently to combine. Transfer the mixture to your baking dish, and spread it out evenly.

 

Toss bread crumbs and cheese together in a bowl. Drizzle with a little oil and toss again, then sprinkle it evenly over the casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

 

Tuna noodles is wonderful served with a plate of avocados and tomatoes, dressed with olive oil and balsamic vinegar. Buon appetito!

 

You can make Tuna Noodles gluten-free by using the GF options in parenthesis.