Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium onion, finely chopped
- 4½ tablespoons unsalted butter
- 10 oz 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-oz) can tuna in olive oil, drained
- 6 oz 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 oz coarsely grated cheddar (1 cup)
- 1 tablespoon vegetable oil
Directions
Put oven rack in middle position and preheat oven to 375°F.
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 5 minutes.
Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes.
Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off 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, 3 minutes.
Add broth in a stream, whisking, and bring to a boil, whisking.
Whisk in milk and simmer sauce, whisking occasionally, 5 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.
Category:World Recipes
Category:Casserole Recipes
Category:Breadcrumb Recipes
Category:Cheddar Recipes
Category:Tuna Recipes
Category:Chicken broth Recipes
Category:Egg noodle Recipes
Category:Mushroom Recipes
Category:Sherry Recipes
Category:Onion Recipes
Category:Milk and cream Recipes