Serve with steamed green beans.
Bring a large pot of water to a boil and cook noodles according to package instructions.
Drain and set aside.
Photo: Penny De Los Santos
Heat butter and 1 tablespoon oil in the pot over medium heat until the butter is melted.
Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes.
Add mushrooms and cook, stirring occasionally, until their liquid evaporates, 3 to 5 minutes.
Sprinkle flour over the vegetables, stir to coat and cook for 30 seconds.
Increase heat to high, add 1/2 cup broth and stir until starting to boil.
Transfer to the prepared baking dish.
Combine breadcrumbs and cheese in a small bowl.
Stir in the remaining 1 tablespoon oil and sprinkle over the casserole.
Bake until the sauce is bubbling and the topping is golden brown, 20 to 25 minutes.
Tips
Make Ahead Tip: Prepare through Step 4; refrigerate for up to 1 day.
Let stand at room temperature for 30 minutes and finish Step 5 before baking.
For sustainable chunk light tuna, look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.
The Environmental Working Group (EWG) suggests limiting it even more.
(For more info, see the EWG’s Seafood Calculator at ewg.org.)
Don’t toss your stale bread!
Make your own breadcrumbs.
Trim off any tough crusts and tear or cut the bread into pieces.
Process in a food processor until coarse or fine crumbs form.
Use right away or freeze in an airtight container for up to 6 months.
One slice of bread makes about 1/2 cup fresh coarse breadcrumbs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
