Tuna Noodle Gratin
Recipe from
The Food Channel
Comforting yet bright in flavor, this is a version of tuna noodle casserole your mother never made.
Servings:
Serves 6
Prep Time:
10 mins
Ingredients
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1medium onion, choppedsee savings
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1stick buttersee savings
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4 cupsmushrooms, sliced (8 oz.)see savings
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2 clovesgarlic, choppedsee savings
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1 teaspoonfresh rosemarysee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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1/4 cupdry sherrysee savings
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1/4 cupfloursee savings
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2 1/2chicken brothsee savings
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1 cupheavy creamsee savings
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1 tablespoonfresh lemon juicesee savings
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26 ounce cans tuna in oil, drainedsee savings
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6 ounceegg noodles (3 1/4 cups)see savings
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1 cupsharp cheddar, shreddedsee savings
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1 cupoyster crackers, crushedsee savings
Directions
1.
Preheat oven to 350 degrees F.
2.
In large pot, bring water to a boil and heavily salt. Cook noodles to al dente, drain, and return to pot. Set aside.
3.
Meanwhile, in a large frying pan, saute onions and mushrooms in 4 tablespoons butter until tender, seasoning with salt, pepper, and garlic near the end.
4.
Add sherry and simmer until most of the liquid has evaporated.
5.
In a medium saucepan, melt remaining butter, add flour and stir over medium heat for about 3 minutes for the flour to cook.
6.
Slowly incorporate chicken broth, adding a small amount at a time, to avoid lumps. Bring to a simmer, take off heat, and stir in cream.
7.
Add sauce and mushroom mixture to drained noodles. Add tuna and lemon juice and stir to combine.
8.
Divide mixture among 6 small ramekins.
9.
Combine cheese and crackers and top gratins with the mixture.
10.
Bake for 20 minutes or until hot, bubbling and browned. Serve immediately.
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