Fancy Tuna Noodle Casserole!!

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This recipe was shown on Rachael Ray's show and being that Katie and I are huge tuna noodle casserole fans--I wanted to try it out as we love mushrooms as well --we liked it a lot but for our likings add a bit more cream to make it creamier texture.

Tuna Surprise

  • 7 tablespoons butter, divided
  • 1 1/2 cups panko breadcrumbs
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped parsley
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 1 pound button mushrooms, very thinly sliced
  • 1 large or 2 medium shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons thyme, finely chopped
  • Salt and pepper
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 1/2 cups half-n-half
  • 1 round tablespoon Dijon mustard
  • 3 tablespoons chopped tarragon
  • 1 pound extra wide egg noodles
  • 2 6-ounce cans sustainable line-caught tuna, drained and flaked

Heat a pot of water to boil for egg noodles. Preheat oven to 400°F.
In small skillet, melt 4 tablespoons butter.  
Pour into a small bowl and combine with panko, cheese and parsley. Reserve
OOOPS did not read this properly and added crumb mixture to small frying pan and toasted 


Heat 1 tablespoon EVOO, a turn of the pan, and remaining 3 tablespoons butter in a skillet over medium to medium-high heat. Add mushrooms and sauté to tender, 6-7 minutes
ok so are you wondering if I even read the directions --I am ....I combing the toasted panko with the other ingredients finally--set aside!
Add shallots, garlic, thyme, salt and pepper, and stir 2-3 minutes more. Sprinkle in flour and stir a minute more
whisk in wine then half-n-half. Bring sauce to a bubble then reduce heat and thicken to coat the back of a spoon. 
Stir in Dijon and tarragon.
While the sauce thickens, cook the egg noodles to al dente.
(cook a minute less than the minimum suggested time on package)
Combine flaked tuna with sauce.

Drain egg noodles and return to hot pot. Pour in tuna and sauce, and stir to combine.
Transfer to baking dish and top with breadcrumb topping. 
Bake to golden, 15 minutes.
It was good but next time more cream for better texture or use some of the pasta water before draining as well

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