A Better Tuna Noodle Casserole

Let's think for a minute about opening that red and white can, revealing grayish goo that smells like it might not be meant for human consumption.  It's a necessary chore when following most Tuna Noodle Casserole recipes.  But what if it could be better?

How do we improve the Tuna Noodle Casserole experience?

Let's make a casserole with real ingredients. One that uses fresh mushrooms and vibrant, identifiable seasonings that all work in unison to create a delicious dish. 

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Tuna Noodle Casserole

2T Butter

3T AP Flour

1 1/2 C Milk

1 C Diced Mushrooms

1/3 C Diced Onions

1T Dried Tarragon

1T Minced Garlic

Few Dashes of Hot Sauce

Salt & Pepper

1t Brown Sugar

12oz Whole Wheat Egg Noodles

1 C Peas

1/2 C Shredded Sharp Cheddar Cheese

2 Cans Solid White Albacore Tuna in Water

1/2 Cup of Fresh or Dried Bread Crumbs

1/4 Parmesan Cheese

Melt butter over medium heat in Dutch oven.  Add flour.  Whisk and continue cooking for 2 minutes or until the paste is golden brown.  Slowly begin adding milk, about a quarter cup at a time, each time whisking until completely incorporated.  Add mushrooms.  Add Onions. Add Tarragon, Salt, Pepper, Garlic, Hot Sauce, Brown Sugar.  Bring to a boil and continue to whisk for 3 minutes or until thickened.

Add peas, tuna (with juice), and cheese.  Stir to combine.  Combine with cooked egg noodles in a casserole dish.  Top with Bread Crumbs and Parmesan Cheese.  Bake for 30 minutes @ 350 degrees.

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