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  • 90's Style Tuna Noodle Casserole

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    90's Style Tuna Noodle Casserole
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x 6 1/2-oz cans tuna -- liquid removed and flaked or possibly 1 lb. fresh skinless, boneless
    • tuna steaks --
    • 2 Tbsp. lemon juice-if using fresh tuna
    • 8 ounce wide egg noodles
    • 4 Tbsp. unsalted butter
    • 8 ounce fresh mushrooms -- sliced
    • 1/3 c. all-purpose flour
    • 2 c. low-fat lowfat milk
    • 2 Tbsp. cornstarch
    • 1 x 8-oz bottle clam juice-or possibly 1cup fish stock
    • 1/4 c. dry white wine
    • 1 tsp salt
    • 1/4 tsp pepper
    • 1/4 tsp grated fresh nutmeg
    • 2 Tbsp. snipped fresh dill-or possibly 1 tsp. dry
    • oregano, crumbled
    • 3 Tbsp. dry bread crumbs

    Directions

    1. 1. Heat oven to 425 degrees F. Grease a shallow 9-inch casserole. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. Toss with lemon juice and chill.)
    2. 2. Start cooking noodles according to package directions. Meanwhile, heat 1 Tbsp. butter in large skillet over medium heat. Add in mushrooms and cook without stirring, 1 to 2 min, till browned. Stir and add in 1 Tbsp. water; cook 1 minute till tender.
    3. 3. Heat remaining butter in medium saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Stir in lowfat milk and bring to simmer, stirring constantly. Stir together cornstarch, clam juice, and wine. Pour into sauce, stirring constantly; add in salt, pepper, and nutmeg. Simmer 2 to 3 min till thickened.
    4. 4. Combine noodles with sauce, tuna, and mushrooms. Add in dill and transfer to casserole; top with bread crumbs. Bake 20 min till bubbly. Let stand 10 min before serving.
    5. To reheat: If room temperature, bake 20 min at 350 degrees F; if cool, 30 min.

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