Tuna Noodle-Mushroom Casserole

Preheat oven to 375°F. Oil a 2-quart casserole dish. Sauté onion in 1 tablespoon of butter for 4 minutes. Add mushrooms, herbs and salt, and cook for another 5 minutes.

Serves: 4

1 medium onion, finely chopped

4 tablespoons unsalted butter

4 cups mushrooms (shiitake, button and/or Portobello), sliced

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme, chopped 2

teaspoons Worcestershire sauce

¼ cup Sherry

¼ cup flour

2 cups chicken broth

1 cup whole milk

2 teaspoons fresh lemon juice

¼ teaspoon salt

1 (6-ounce) can tuna in olive oil, drained

3 cups of egg noodles

1 ½ cups fresh bread crumbs

4 ounces Parmigiano-Reggiano or Grana Padano, grated

1 tablespoon vegetable oil

1. Preheat oven to 375°F.

2. Oil a 2-quart casserole dish. Sauté onion in 1 tablespoon of butter for 4 minutes. Add mushrooms, herbs and salt, and cook for another 5 minutes. Pour in Worcestershire and continue stirring until liquid has almost completely evaporated; another 5 to 10 minutes. Add Sherry and bring to a boil for 2 to 3 minutes. Remove from heat.

3. Melt remaining 3 tablespoons butter in a heavy saucepan over low heat and whisk in flour for 3 minutes. Add broth in a stream, whisking, and bring to a boil. Add milk and simmer, whisking occasionally, for 5 minutes. Stir in mushroom mixture, lemon juice and salt. Fold in flaked tuna and season with salt and pepper.

4. Cook noodles in boiling water and drain. Add to sauce and stir. Transfer to casserole dish. Sprinkle with bread crumbs and cheese. Bake uncovered until casserole is bubbling, approximately 25 minutes. Tip Use an enameled cast iron cookware dish when preparing casseroles. Cast iron cooks faster and more evenly, and the enamel is non-stick. Le Creuset makes a classic version. (lecreuset.com; $159.99)

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