A side-dish of green beans goes well this casserole.
Serves 8
Preheat the oven to 375F (190C)
6 ounces (175 g) (gluten-free) dry egg noodles (= 4 1/2 or 2050 g)
3 Tbs. (45 g) (dairy-free) organic butter
2 Tbs. (30 ml) olive oil
1 cup (130 g) organic chopped onions
1/2 cup (65 g) chopped organic celery
10 ounces (285 g) organic sliced mushrooms
3 Tbs. (45 ml) dry sherry
2 tsp. (10 ml) soy sauce or gluten-free liquid aminos
ground black pepper and celery seed to taste
1/2 cup (65 g) (gluten-free) flour
2 cups (480 ml) organic chicken broth
1 cup (140 ml) (dairy-free) milk
2 tsp. (10 g) Dijon mustard
2 5-ounce cans (=285 g) organic chunk tuna in olive oil, drained and flaked
10 cups (1300 g) organic spinach or 4 cups (520 g) frozen chopped (thawed)
1 cup (130 g) coarse fresh (gluten-free) breadcrumbs
3/4 cup (95 g) (dairy-free) hard cheese
basil leaves
optional:
- organic frozen green peas
- organic lemon zest
- harissa sauce
1. Coat a pan with cooking olive oil spray.
2. Bring a large pot water to boil with a little salt.
3. Cook the noodles according to package instructions. Drain and set aside. Dry the pot.
4. Heat the butter an a Tbs. (15 ml) oil in the pot over medium heat until the butter melted.
5. Add onions and celery; cook, stirring occasionally, until solve, about 5 minutes.
6. Add the mushrooms, stir a few times, until the liquid evaporates, 3-5 minutes.
7. Stir in the sherry, soy sauce/liquid anions, celery seed, and pepper. Cook until most of the liquid has evaporated, 2-4 minutes.
8 Sprinkle flour over the vegetables, stir and cook for 30 minutes.
9. Increase the heat to high, add 1/2 cup (120 ml) broth, stir until starts to boil.
10. Add the rest of the broth, milk, (lemon zest), and mustard.
11. Bring to a boil, stir often, until the sauce thickens, about 2 minutes.
12. Add the tuna, spinach, (peas) and the noodles. Cook gently, stir often, until heated about 3 minutes.
13. Transfer to the prepared baking dish.
14. Combine the breadcrumbs and cheese in a small bowl.
15. Stir in 1 Tbs. (15 ml) oil and sprinkle over the casserole.
16. Bake until the sauce is bubbling and the topping is golden brown, 20-15 minutes.
17. Top with basil leaves.
18. Optional harissa on the side.
