Tuna, Noodle, and Cheese Casserole |
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Prep Time: 12 Minutes Cook Time: 60 Minutes |
Ready In: 72 Minutes Servings: 6 |
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This is a little fancier than the average tuna noodle casserole. I found it in a cookbook I checked out from the library about 10 years ago. Unfortunately, I can't remember the title or author and I have been unable to find the book again. Ingredients:
2 ounces dried mushrooms (black chinese, shiitake, etc.) |
2 cups milk |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
2 cups chicken broth |
2 tablespoons old bay seasoning (or substitute the next 4 ingredients) |
1/2 teaspoon paprika |
1/2 teaspoon ground mace |
1/2 teaspoon cayenne pepper |
1/2 teaspoon celery salt |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
8 ounces penne pasta |
1 (6 3/4 ounce) can tuna, drained |
1/4 lb grated gruyere cheese or 1/4 lb swiss cheese |
Directions:
1. Soak mushrooms in milk for one hour.
2. Drain mushrooms, reserving the milk, and chop coarsely.
3. Preheat oven to 325°F.
4. Generously grease a 9x12 baking pan with butter.
5. Melt butter over low heat.
6. Add the mushrooms and cook 2 minutes.
7. Whisk in flour, then the reserved milk, broth, and seasonings.
8. Increase the heat to medium and cook until sauce is thickened (about 3 minutes); set aside.
9. Meanwhile, cook the pasta according to the package instructions, drain, and transfer to a bowl.
10. Add tuna to the pasta.
11. Stir in the sauce and 2/3 of the cheese; mix well.
12. Transfer mixture to baking pan and cover with foil. Bake 45 minutes.
13. Remove foil and sprinkle remaining cheese over casserole.
14. Bake an additional 15 minutes.
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