1 bag of egg noodles
1 T. butter
1 T. olive oil
1 small shallot, minced
1-2 cloves of garlic, minced
10 oz. coarsely chopped mushrooms
1 c. chicken stock
1/4 c. flour
2-3 c. milk
about 6 oz. cooked tuna, shredded
about 1 1/2 c. grated cheese (I used a Spanish Mahon, Italian Truffle Cheese, and Parmesano Reggiono)
1 small head of broccoli, cut into small florets
1/2 c. bread crumbs
1/4 c. grated parmesan or asiago
Preheat the oven to 350F, and put a big pot of water on to boil while you make the cream of mushroom base. In another big pot, heat the olive oil and butter together, and add the shallots. Stir them around for about a minute, and add the garlic. Saute for another 30 seconds or so, then add the mushrooms. Stir them quickly so they get mostly coated in the oil and butter, then leave them alone. Let the mushrooms cook down for about 8 to 10 minutes, stirring maybe only once during this time. Add about a cup of chicken or vegetable stock, and stir it all up. Then add the flour. Using a whisk, mix the mushroom mixture with the flour until it gets kind of pasty. Then add the milk, a bit at a time, whisking and whisking and whisking. Between additions of milk, let it sit for a bit and get thick and bubbly, then add more milk. You probably want to use between 2 and 3 cups of milk, until it gets to the thickness you want. I used about two, and I’m thinking I might should have used a bit more, but was a-ok.
While your soup cooks down and thickens, cook the pasta. Don’t cook it all the way, because it will cook through in the oven.
Once the mushroom base and the pasta are ready, mix the pasta, tuna, broccoli, and grated cheeses into the mushroom mix in a big ol’ pot or casserole dish. I couldn’t even use my fancy casserole dish, because there was too much stuff. This is going to be serious casserole, and a lot of it.
Bake the casserole for about 30 minutes at 350F. After 30 minutes, sprinkle the bread crumbs and a bit more parm on top, and stick it back in the oven for another 10 minutes. If you feel like it, you can put it under the broiler for the last minute or so, to get the cheese on top nice and browned.
Just like lasagna, you have to be patient with this once it’s out of the oven. It should sit and rest and cool off for about 10 minutes.
This is a very mushroomy tuna casserole, and while I think I might prefer the way more white trash potato chip topping, the bread crumbs and parm added a bit of class. And holy crap–the truffle cheese combined with the intense mushroom flavor of the soup is pretty awesome. And because I accidently made this on a night when no one was home to eat dinner with me, there will be leftovers for days. Which is part of why I love casseroles in the first place.