Tuna Casserole | Budget-Friendly Retro Comfort Food
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Tuna Casserole | Budget-Friendly Retro Comfort Food


  • 6 tablespoons butter

  • 3/4 pound white mushrooms, sliced

  • 1 onion, finely chopped

  • 1 ribs celery with leafy tops, finely chopped

  • 2 to 3 cloves garlic, chopped

  • 2 tablespoons thyme

  • 1 large bay leaf

  • 4 tablespoons flour

  • 1/2 cup dry sherry, dry vermouth or white wine

  • 2 cups chicken stock

  • 2 cups whole milk

  • Salt and white pepper

  • 1 tablespoon lemon juice

  • 2 6-ounce cans sustainable/line-caught tuna such as Whole Foods yellow fin canned tuna or Lobster Place’s American line-caught)

  • 1/2 pound good quality extra wide egg noodles

  • 2 cups fresh breadcrumbs

  • Olive oil, for drizzling

  • 1 to 1 1/2 cups Gruyère or white sharp cheddar, grated

  • 1/2 cup grated Parmigiano-Reggiano

  • 2 tablespoons chopped fresh parsley


Serves: 4-6

Preheat oven to 375°F.

Melt butter in a large, deep skillet over moderate heat. Add mushrooms and lightly brown; add onions, celery, garlic, thyme, bay, salt and pepper. Partially cover pan and soften veggies 7-8 minutes, stirring occasionally. Stir in flour and cook 1-2 minutes; add sherry, vermouth or wine and stir. Add stock and milk, and bring to a bubble. Thicken sauce to coat a spoon then reduce heat.

Bring a large pot of water to a boil. Salt water and undercook pasta by a minute or two.

Add lemon juice and flaked tuna to veggies then add drained noodles and toss to coat. Transfer mixture to a casserole dish. Toss breadcrumbs with a drizzle of olive oil, cheeses and parsley. Top the casserole with breadcrumbs.

Bake the casserole until golden brown and hot throughout.

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