Description

This isn't your typical tuna casserole. It is elevated a bit with sherry and soy sauce, with a Cheddar cheese and bread crumb topping that is to die for!

Ingredients

• 5 T. unsalted butter, divided, + butter for baking dish, + 1 T. melted
• 1 1/2 medium yellow onions, diced
• salt and freshly ground black pepper
• 5 c. white button mushrooms, trimmed and sliced
• 1/4 c. sherry
• 2 t. soy sauce
• 1/4 c. all-purpose flour
• 2 c. low-sodium chicken broth/ stock
• 1 c. whole milk
• 1 T. freshly squeezed lemon juice
• 1 c. frozen baby peas
• 10 oz. canned tuna packed in olive oil, drained
• 3 c. dry egg noodles
• 2 c. grated Cheddar cheese
• 3/4 c. Panko bread crumbs

Steps

1. Preheat oven to 375 degrees. Grease a 2 quart baking dish.
2. In a large heavy bottomed skillet, melt 1 T. butter over medium-high heat. Saute onions until translucent and fragrant; season with salt and pepper. Add mushrooms and cook, stirring occasionally about 2 minutes. Stir in sherry and soy sauce; cook until the most of the liquid has evaporated. Remove from the heat; set aside.
3. Melt remaining 4 T. butter, in large heavy bottomed saucepan over medium-low heat. Whisk in the flour; cook about 2 - 3 minutes. Slowly add the chicken broth/stock, whisking constantly. Bring to a boil; whisk in the milk. Reduce heat to a simmer; continue cooking 5 minutes.