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Sunny's Tuna Noodle Casserole (Sunny Anderson) Recipe

Sunny's Tuna Noodle Casserole (Sunny Anderson) Recipe

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Sunny's Tuna Noodle Casserole (Sunny Anderson)

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Ingredients:

Serving

2 tbsp unsalted butter, plus more for baking dish
1 12- oz bag egg noodles (or 4 cups)
kosher salt
1 lb yellowfin or albacore tuna in oil, drained and flaked , such as ortiz or callipo
10 oz frozen peas, thawed
1 1/2 cups shredded irish cheddar
1 1/2 cups shredded sharp cheddar
1 tbsp olive oil
1/2 cup chopped onion
1/2 tsp whole dried thyme
freshly ground black pepper
8 oz cremini mushrooms, sliced
4 tsp worcestershire sauce
1 tbsp prepared horseradish
2 tbsp all-purpose flour
1 1/2 cups chicken stock or broth
2 cups heavy cream
3 cups panko breadcrumbs (japanese )
3 tbsp olive oil
kosher salt and freshly ground black pepper

Directions:

For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.
In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.
For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes. Let it rest 5 minutes before serving.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1100.65 Kcal (4608 kJ)
Calories from fat	645.47 Kcal
		% Daily Value*
Total Fat	71.72g	110%
Cholesterol	243.52mg	81%
Sodium	1730.28mg	72%
Potassium	789.44mg	17%
Total Carbs	52.87g	18%
Sugars	5.18g	21%
Dietary Fiber	4.76g	19%
Protein	44.01g	88%
Vitamin C	11mg	18%
Iron	58.3mg	324%
Calcium	299.7mg	30%

Amount Per 100 g
Calories	196.92 Kcal (824 kJ)
Calories from fat	115.48 Kcal
		% Daily Value*
Total Fat	12.83g	110%
Cholesterol	43.57mg	81%
Sodium	309.57mg	72%
Potassium	141.24mg	17%
Total Carbs	9.46g	18%
Sugars	0.93g	21%
Dietary Fiber	0.85g	19%
Protein	7.87g	88%
Vitamin C	2mg	18%
Iron	10.4mg	324%
Calcium	53.6mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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