Tuna Noodle Casserole
|Coarse fresh bread crumbs||1⁄2 Cup (8 tbs) (About 1 Bread Slice)|
|Chopped fresh parsley||1 Tablespoon|
|Mushrooms||4 Ounce, trimmed and sliced to make 2 cups|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Finely chopped red pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||3 Cup (48 tbs)|
|Canned solid white tuna in water||12 Ounce, drained and flaked (2 Cans Of 6 Ounce Each)|
|Wide egg noodles||8 Ounce, cooked as label directs|
|Ground black pepper||1⁄8 Teaspoon|
1. Preheat oven to 375°F. Butter shallow 1 1/2- to 2-quart baking dish. Spread bread crumbs in jelly-roll pan. Bake until golden, about 5 minutes; cool. Stir in parsley.
2. Meanwhile, in medium saucepan, melt butter over medium heat. Add mushrooms, shallots, celery, and red pepper. Cook, stirring occasionally, until vegetables are tender, about 4 minutes. Stir in flour; cook, stirring, 1 minute. With wire whisk, gradually whisk in milk; heat to boiling. Reduce heat; simmer, whisking occasionally, 1 minute.
3. In large bowl, combine sauce, tuna, noodles, salt, and pepper. Pour mixture into prepared baking dish. Sprinkle with bread crumbs. Bake until crumb topping has browned and filling is bubbling around edges, about 25 minutes.