spinach tuna noodle casserole

Spinach & Tuna Noodle Casserole

Fish Recipes

product thumb

Custom made mushroom sauce kicks the container of soup good and gone in this veggie-driven, solid riff on an exemplary fish noodle dish recipe. Present with steamed green beans.

Cooking Ingredients

    • 6 ounces egg noodles, preferably whole-wheat (4 1/2 cups dry)

    • 3 tablespoons butter

    • 2 tablespoons extra-virgin olive oil, divided

    • 1 cup finely chopped onion

    • ½ cup finely chopped celery

    • 10 ounces mushrooms, sliced

    • 3 tablespoons dry sherry

    • 2 teaspoons reduced-sodium soy sauce

    • ½ teaspoon kosher salt

    • ½ teaspoon ground pepper

    • ¼ cup white whole-wheat flour or all-purpose flour

    • 2 cups low-sodium chicken broth, divided

    • 1 cup reduced-fat milk

    • 2 teaspoons Dijon mustard

    • 2 5-ounce cans chunk light tuna in olive oil (see Tips), drained and flaked

    • 10 cups baby spinach or 4 cups frozen chopped spinach (thawed)

    • 1 cup coarse fresh breadcrumbs (see Tips), preferably whole-wheat

    • ¾ cup grated aged Cheddar cheese

Cooking Direction

    1. Preheat broiler to 375 degrees F. Coat a 9-by-13-inch skillet (or comparable size 3-quart baking dish) with cooking splash.
    2. Heat an enormous pot of water to the point of boiling and cook noodles as per bundle directions. Channel and put away. Dry the pot.
    3. Heat margarine and 1 tablespoon oil in the pot over medium intensity until the spread is liquefied. Add onion and celery; cook, mixing sometimes, until delicate, around 5 minutes. Add mushrooms and cook, mixing sometimes, until their fluid dissipates, 3 to 5 minutes. Mix in sherry, soy sauce, salt and pepper and cook until practically all the fluid has dissipated, 2 to 4 minutes more. Sprinkle flour over the vegetables, mix to cover and cook for 30 seconds.
    4. Increment intensity to high, add 1/2 cup stock and mix until beginning to bubble. Add the excess 1 1/2 cups stock, milk and mustard; heat to the point of boiling and cook, mixing frequently, until the sauce thickens, around 2 minutes. Add fish, spinach and the saved noodles; cook, tenderly blending frequently, until warmed through, around 3 minutes. Move to the pre-arranged baking dish.
    5. Consolidate breadcrumbs and cheddar in a little bowl. Mix in the excess 1 tablespoon oil and sprinkle over the meal. Prepare until the sauce is foaming and the garnish is brilliant brown, 20 to 25 minutes.