Here is my adaptation to a recipe I found on Epicurious.com. It is sooo yummy and the mushrooms and herbs combination smells so good, its like aromatherapy just preparing it!
Tuna Noddle Casserole with Mushrooms and Fresh Herbs
4 T. margarine
1/4 c. flour
1 3/4 c. rice milk (soy if you can tolerate, I can't)
2 c. sliced mushrooms (I used button, but you can also use combination of fresh shiitake and button)
1/2 c. chopped regular or green onion (I used a bit less)
1/4 c. celery (I didn't have any on hand so added calimata olives instead - would definitely do it again!)
1 t. dried rosemary (or 1T. fresh)
1 t. dried thyme (or 1T. fresh)
8 oz. eggless noodles
1 12 1/4 oz. can tuna, drained well
breadcrumbs to cover
Melt margarine in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in milk. Stir over med.-to-med. high heat until sauce thickens, about 5 minutes. Remove from heat.
Saute mushrooms (I used about 1/2 t. margarine), onions, and celery until mushrooms are tender, about 5 minutes. Stir in rosemary and thyme. Stir mushroom mixture into sauce.
Preheat oven to 350'. Coat 8" square baking dish with cooking spray. Place tuna in large bowl and flake to bite size pieces. Add cooked (to al dente) noodles. Add sauce and toss to coat. Season with salt and pepper. Transfer mixture to prepared dish. (Can be made one day ahead. Cover; chill). Sprinkle breadcrumbs over dish to your liking (amount-wise). Bake until casserole bubbles around edges, about 30 minutes. Serve hot.
Bon apetite!
Andie
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Tuna Noddle Casserole with Mushrooms and Fresh Herbs
