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TUNA NOODLE CASSEROLE

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Reference:

Gourmet, May 2004 Senior food editor: Kemp Miles Minifie Mother: Betty Blood Miles, Washington DC

Prep:

Active time: 1 hr Start to finish: 1 1/2 hr

Servings:

Makes 4 to 6 servings.

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Submitted by:

Foodie

Ingredients

medium onion, finely chopped

1/2 tbsp unsalted butter

oz mushrooms, trimmed and sliced 1/4 inch thick (4 cups)

tsp soy sauce

1/4

cup Sherry

1/4

cup all-purpose flour

cups low-sodium chicken broth

cup whole milk

tsp fresh lemon juice

1/4

tsp salt

(6-oz) can tuna in olive oil, drained

oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)

1/2 cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)

oz coarsely grated Cheddar (1 cup)

tbsp vegetable oil

Directions

Whisk together mayonnaise and lemon juice in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

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