Tuna Noodle Casserole

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Serves: 4 to 6

This recipe, from www.epicurious.com, is from the May 2004 issue of Gourmet.

• Ingredients:

1 medium onion, finely chopped

4½ tablespoons unsalted butter

10 ounces mushrooms, trimmed and sliced ¼-inch thick (4 cups)

2 teaspoons soy sauce

¼ cup sherry

¼ cup all-purpose flour

2 cups low-sodium chicken broth

1 cup whole milk

2 teaspoons fresh lemon juice

¼ teaspoon salt

1 (6-ounce) can tuna in olive oil, drained

6 ounces dried curly egg noodles (preferably Pennsylvania Dutch style; about 3¼ cups)

1½ cups coarse fresh bread crumbs (from 3 slices firm white sandwich bread)

4 ounces coarsely grated cheddar (1 cup)

1 tablespoon vegetable oil

• Instructions:

Put oven rack in middle position and preheat oven to 375 degrees. Butter a shallow 2-quart baking dish.

Cook onion in 1½ tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about five minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about two minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms giveoff is evaporated. Add sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, three minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, five minutes. Stir in mushroom mixture, lemon juice and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.