How to make it

  • Preheat oven to 375 degrees. Butter a 2-Qt. baking dish with 1 tablespoon butter.
  • Bring a large pot of salted water to a boil. Add egg noodles and olive oil, cook for 8 to 10 minutes, (or per pkg. instructions) stirring occasionally, until al dente, and drain.
  • Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, carrots, celery, and garlic, and cook 5 minutes, until tender.
  • Increase heat to medium-high, and mix in Sherry, soy sauce and mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  • Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper.
  • Stir in tuna, thyme, peas, veg/mushroom mixture, parsley and cooked noodles. Transfer to the baking dish.
  • Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
  • Bake 30 minutes in the preheated oven, or until bubbly and lightly browned on top.

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