Tuna Noodle Casserole

 Comfort American total time1 hr 15 mins servings4 addedDecember 2019

• 6 ounces wide egg noodles
• Kosher salt
• 2 tablespoons butter
• ½ cup onion, chopped
• ½ cup celery, chopped
• ½ cup carrot, diced
• ½ cup frozen peas
• ¾ cups white mushrooms, finely chopped
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• (optional) ½ cup dry sherry
• 1 ⨯ 9-ounce can of white albacore tuna in water, drained
• 1 teaspoon thyme
• 1 teaspoon parsley
• salt and pepper, to taste
• ¾ cups Cheddar cheese, shredded
• ¼ cup Italian breadcrumbs

1. Preheat the oven to 400°F.
2. Bring a pot of water to a boil and cook the egg noodles to al dente according to the package instructions. Drain and set aside.
3. Meanwhile, melt butter in a large skillet over medium-high heat. Add the onion, celery and carrot and cook, stirring occasionally, until softened. Add peas and mushroom, and cook 3 additional minutes.
4. Sprinkle flour over the vegetable mixture and cook for another minute.
5. Add chicken stock, milk and sherry. Cook until the sauce is thick, 3 to 4 minutes.
6. Add tuna, salt, pepper and spice.
7. Stir in noodles and cheese.
8. Butter a 7”x11” pan. Transfer mixture and top with breadcrumbs.
9. Bake until golden, 15 to 20 minutes.