As much as we like to get “foodie” around here, those retro condensed soup casseroles are some of my most favorite comfort foods.
Keyword: cheese, comfort, crackers
Author: Marilyn Lesniak
8ouncesmedium egg noodle pastacooked al dente according to package
2medium stalks celerythinly sliced or diced
8ouncesmushroomssliced or diced
olive oilas needed
1 14.5ouncecan chicken brothjust under 2 cups, warmed
1cupfreshly grated Parmesan cheesedivided
12ozcanned tunapacked in water, drained
1/2cupRitz cracker crumbs mixed with about 1/2 tablespoon melted butter
Melt 1 tablespoon butter in a large skillet. Add celery, onion, and mushrooms and sauté stirring often until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan after the mushrooms are added; more if needed during remaining cooking time. Remove vegetables from pan and set aside.
Melt remaining 3 tablespoons butter in pan and add flour. Stir constantly for 30 seconds. Slowly add broth and milk, a little at a time while constantly whisking until mixture is smooth. Bring to a low simmer. Add salt and pepper. Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste. Remove from heat and add pasta, vegetables, and tuna. Stir to combine and place in a 3 quart baking dish. Sprinkle with remaining 1/2 cup cheese (feel free to add more if you want) and sprinkle cracker crumbs or chips on top.
Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly. Let rest 10-15 minutes before serving to allow sauce to thicken.