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.


Tuna Noodle Gratin

by 10  people

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Servings: Serves 6
Prep Time: 10 mins
Related Categories: Tuna Casserole, Tuna Casseroles
 
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Ingredients
  • 1 
    medium onion, chopped
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  • 1 
    stick butter
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  • 4  cups
    mushrooms, sliced (8 oz.)
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  • 2  cloves
    garlic, chopped
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  • 1  teaspoon
    fresh rosemary
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    pepper
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  • 1/4  cup
    dry sherry
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  • 1/4  cup
    flour
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  • 2 1/2 
    chicken broth
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  • 1  cup
    heavy cream
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  • 1  tablespoon
    fresh lemon juice
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  • 2 
    6 ounce cans tuna in oil, drained
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  • 6  ounce
    egg noodles (3 1/4 cups)
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  • 1  cup
    sharp cheddar, shredded
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  • 1  cup
    oyster crackers, crushed
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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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Classic Tuna Noodle Casserole

There are many reason this casserole is a classic...it's comforting, easy to make, and oh so yummy!

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