I know. You can’t believe it. Tuna noodle casserole? How very 1950s of me! But this recipe is an updated version. And why include this retro recipe in this book? Because we all delight in comfort food. For Marcel Proust, it was the madeleine. For Laurie Oestreich and me, it was this dish.
For several summers, when the children were small, our family rented homes in Saltaire, on Fire Island, the same community in which the Oestreich family vacationed. Most mornings, Laurie and I would talk about plans for dinner – Saltaire does not have any restaurants, so most meals were eaten at home. We both reminisced about tuna noodle casserole and how we loved it as kids. And so, it became a somewhat regular meal for our kids during those summers on Fire Island, too.
Ingredients
1 stick unsalted butter, cut into tablespoons (2 tablespoons melted)
Salt to taste
8-ounce package uncooked medium egg noodles
½ medium onion, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
¼ cup all-purpose flour
2 cups milk
Ground black pepper, to taste
Two 6-ounce cans tuna, packed in water, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
1 cup shredded cheddar cheese
Preparation
Preheat oven to 375° F.
Butter a medium ceramic or glass baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil over high heat. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low heat. Add onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a large saucepan over high heat, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to a baking dish. In a small bowl, mix 2 tablespoons melted butter with bread crumbs, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes, or until bubbly and lightly browned.
Yield: 6
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