TUNA AND NOODLE CASSEROLE

Despite my wife’s exclamation, “I don’t like hot tuna!” (wasn’t that a rock group in the 70’s?)…I still make Tuna and Noodle Casserole from time to time. She politely eats a little and I have a lot of leftovers.

This version is from scratch, not using my Mom’s recipe that uses cream of mushroom soup. Although my Mom’s was always good, I strived over the years to come up with a scratch recipe. This one works nicely.

I only have 1 (5 ounce) can of solid white albacore tuna in water in the recipe, but adding another can would ramp up the tuna flavor. Please only use albacore, not that oily, dark meat cat food stuff.

Ingredients:

• 3 ounces of white or cremini mushrooms, stems cut, halved, thin sliced

• 3 tbsp unsalted butter

• 1/2 cup minced celery

• 2 tbsp flour

• 1 cup chicken stock

• 1/2 cup cream

• Kosher salt and black pepper to taste

• 1/4 cup sour cream

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp Worcestershire

• 1 (5 ounce) can of solid white albacore tuna in water

• 1/2 cup shredded cheddar cheese

• 6 ounces wide egg noodles

• 1/2 cup crush potato chips

• 1/2 cup frozen peas (opt.)

• 1 tbsp grated parmesan

Directions:

• Cook the egg noodles in salted water according to package directions.

• Heat the butter in a small saucepan over medium low heat then add the celery and mushrooms. Cook, stirring, for about 4-5 minutes. Season with salt and pepper. Add the flour and cook for another minute. Whisk in the chicken stock and bring to a simmer let it start to thicken. Add the cream, sour cream, onion powder, garlic powder, salt and pepper to taste. Cover and cook on low for about 7 minutes. Add the shredded cheddar and allow to melt.

• Preheat the oven to 350 degrees.

• Drain the tuna well and crumble in the sauce. Place the sauce in a mixing bowl then fold in the cooked egg noodles. Place the mixture in a butter 9×9 baking dish. Sprinkle with the potato chips and grated parmesan. Bake for 35 minutes until starting to get golden brown. Remove from the oven and let sit for 10 minutes before serving.

• You can make it ahead of time without cooking, just cover and place in the refrigerator. Then bake for 45 minutes until the internal temperature is 155 degrees and the top is golden brown.