Sprinkling flour directly over the vegetables before adding the stock helps to thicken the mushroom filling for Sunny Anderson's casserole. Adding peas and fresh mushrooms makes the casserole a full meal that can be served on its own, or stretched further by adding a salad or a side of steamed broccoli.
Recipe courtesy of Sunny Anderson
Save Recipe Print
Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Casserole
For the Topping:

Directions

Watch how to make this recipe.

For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.

Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.

In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.

For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes. Let it rest 5 minutes before serving.

More from:

Potluck Parties

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Noodle Kugel

Recipe courtesy of Dave Lieberman

Noodle Bowls

Recipe courtesy of Rachael Ray

Savory Tuna Burgers

Recipe courtesy of Robin Miller

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.