New School Tuna Casserole
This is from Cooking Light . It's a tangy alternative to the regular tuna casserole and I like them both. We adapted it slightly, using more salt (as always with CL recipes), regular egg noodles instead of whole-wheat, and tarragon instead of dill (it's what we had on hand). We also forgot to pick up chicken stock so used all milk for the sauce, embellishing with a judicial splash of Worcestershire. New School Tuna Casserole Serves 6 generously. Step 1 12 ounces uncooked egg noodles Preheat oven to 375°F. Cook noodles until very al dente. Step 2 1 tablespoon oil 8 ounces mushrooms, chopped 1 cup chopped onion 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme leaves Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly. Step 3 2 tablespoons unsalted butter 3 tabl