Tuna Noodle Casserole - Keira

1 medium onion

4 1/2 Tbsp melted, unsalted butter

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

2 tsp soy sauce

1/4 C Sherry

1/4 C flour

2 C low sodium chicken broth

1 C whole milk

2 tsp fresh lemon juice

1/4 tsp salt

1 6 oz can of tuna, drained

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

1 1/2 C coarse fresh bread crumbs (about 3 slices of sandwich bread)

4 oz coarsely grated Cheddar cheese

1 Tbsp vegetable oil

Put an oven rack in the middle position of the oven and preheat to 375°. 

Butter a shallow 2 qt baking dish. Cook the onion in 1 1/2 tablespoons butter with a pinch of salt in a 12” covered heavy skillet over moderately low heat, stirring occasionally until softened, about 5 minutes. Increase the heat the moderately high and add mushrooms. Sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue stirring until the liquid the mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2 to 3 qt sauce pan over moderately low heat and whisk in flour. Cook the roux, whisking, for three minutes. Whisk in broth slowly and bring to a boil, whisking constantly. Whisk in milk and simmer for 5 minutes. Stir in mushroom mixture, lemon juice and salt. Flake tuna into sauce and stir gently. Season with salt and pepper.

Cook noodles in a 5 to 6 qt pot of boiling water until al dente. Drain noodles in a colander and return to the pot. Add sauce and stir gently to combine. Transfer mixture to a baking dish, spreading evenly.

Toss the bread crumbs and cheese in a bowl. Drizzle with oil and toss again and sprinkle evenly over the casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.