Ingredients

5 tablespoons butter or oil
1-1/2 cups finely chopped onion
4 ounces mushrooms, chopped
1 small head of broccoli, chopped (roughly 2 cups)
1/2 cup frozen peas
2 tablespoons sherry or white wine
1 teaspoon worcestershire sauce
3 tablespoons all-purpose flour
1-1/2 cups vegetable broth
1 cup whole milk
1/4 cup chopped fresh parsley
2 teaspoons fresh lemon juice
a 6 ounce can of tuna, drained
salt and pepper
6 ounces dried curly egg noodles
1/4 cup bread crumbs
1 tablespoon butter, cut into small cubes

Cooking Instructions

Heat 2 tablespoons of the butter or oil in a large skillet over medium heat. Cook the onion, stirring occasionally, until softened (about 5 minutes.) Add the mushrooms and broccoli and cook, stirring occasionally, until the mushrooms begin to give off their liquid and the broccoli florets begin to turn bright green (about 3 minutes.) Add the peas, sherry or wine and worcestershire sauce and continue to cook until the liquid has mostly evaporated. Transfer the vegetables to a bowl and wipe the skillet clean.

Melt the remaining 3 tablespoons of butter or oil in the skillet over medium-low heat and whisk in the flour. Cook the flour, whisking continously, until it just begins to turn a light tan color (about 3 minutes.) Add the broth in a stream, whisking continously to avoid clumping, and bring to a simmer. Whisk in the milk and simmer the sauce, stirring occasionally, until thickened slightly (about 7 minutes.) Stir in the mushroom-broccoli mixture, parsley and lemon juice. Flake the tuna into the sauce and stir gently. Season the sauce with salt and pepper as needed.

Cook the noodles in a large pot of boiling salted water until al dente. Drain the noodles in a colander. Add the noodles to the pan with the sauce and stir gently to combine. Transfer the mixture to a buttered 9X9 pyrex baking dish. Sprinkle the bread crumbs over the casserole and dot with the butter cubes. Bake in a preheated 375 degree oven until the topping is crisp and the sauce is bubbling (20 to 30 minutes.) Let stand for about 10 minutesbefore cutting into servings.

Makes 4 to 6 servings

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recipe courtesy of elliemay.com