Ingredients
The following ingredients have 6 Servings
- For the Topping:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large clove garlic
- crushed
- 1 1/2 cups homemade breadcrumbs or 1 cup panko
- A handful parsley
- finely chopped
- 4 ounces Gruyère
- grated
- 1/2 cup loosely packed freshly grated Parmigiano-Reggiano
- For the Casserole: 4 tablespoons butter
- 1/2 pound white mushrooms
- sliced
- 2 large shallots
- finely chopped
- 2 ribs celery
- finely chopped
- 3 tablespoons flour
- 1/4 cup dry sherry or white wine
- 1 cup chicken stock
- 1 1/2 cups whole milk or half-and-half
- Salt and white pepper
- 2 cans sustainable tuna in water
- about 6 ounces total
- drained and flaked
- 12 ounces extra wide egg noodles
Instruction
- Preheat oven to 400°F
- For the topping, heat olive oil over medium heat and melt in butter
- Add garlic, swirl a minute to infuse garlic flavor, then remove
- Add breadcrumbs and lightly toast
- Cool breadcrumbs and toss in parsley and grated cheeses
- Bring large pot of water to a boil for the pasta
- Heat a large skillet over medium to medium-high heat
- Melt butter; when it foams, add mushrooms and lightly brown
- Add shallots and celery, and stir 5-7 minutes to soften
- Sprinkle in flour and stir a minute or so; whisk in sherry or wine, stock, milk or half-and-half, and season with salt and white pepper
- Cook to thicken to coat back of spoon
- Salt water and cook noodles to al dente
- Drain
- Add tuna to sauce and combine with noodles
- Transfer to a casserole dish, top with cheese and breadcrumb mixture, and bake to brown and bubbly, 20 minutes
