Tuna Noodle Casserole

  • 4 medium white mushrooms
  • 7 tbsp butter
  • 3 tbsp flour
  • 2 cups whole milk
  • ?? cup shredded cheddar cheese
  • 8 oz wide egg noodles
  • 2 cans F/V Sonja Canned Albacore Tuna, drained
  • 1/4 cup coarse bread crumbs
  • Salt and freshly ground white pepper to taste
  1. Preheat oven to 375 degrees.
  2. Thinly slice 4 med white mushrooms and halve them lengthwise. 
  3. Melt 2 tbsp butter in a medium skillet over medium heat, add mushrooms, and cook until soft, 6 - 8 minutes.
  4. Melt 3 tbsp butter in a medium saucepan over medium heat, add 3 tbsp flour and whisk for 2 minutes.  Whisk in 2 cups whole milk and cook, stirring constantly, until thickened, 1 - 2 minutes.  Remove pan from heat, stir in cheddar cheese, and season to taste with salt and pepper.  Set sauce aside.
  5. Cook 8 oz wide egg noodles in a pot of boiling, salted water over high heat until soft, 6 - 8 minutes.  Drain and put into a large bowl. 
  6. Stir in sauce, mushrooms, and 2 drained cans of tuna.  Adjust seasonings, and put into a buttered medium casserole dish.  Combine 1/2 cup coarse bread crumbs and 2 tbsp melted butter, then sprinkle over tuna-noodle mixture. 
  7. Bake until golden brown, 10 - 15 minutes.

Serves 4

For more albacore tuna recipes, visit the F/V Sonja Albacore Tuna website - www.sonjainc.com