4 tablespoons unsalted butter
1 to 2 tablespoons butter to grease a 9x13-inch pan
a 12-ounce bag of dried egg noodles
3 ribs of celery, chopped
1 onion, chopped
8 ounces of mushrooms, sliced
2 teaspoons of capers, rinsed and chopped
2 garlic cloves, minced
salt and pepper to taste.
⅓ cup all-purpose flour
2 cups vegetable stock
1 cup half-and-half
¼ cup white wine
1 pound of tuna canned in water. Drain the tuna and use a fork to flake it.
1 cup frozen vegetables, par-cooked
¼ cup minced fresh parsley
2 tablespoons minced fresh dill
About 3 or 4 scallions, sliced
2 cups plain panko bread crumbs mixed with
1 cup shredded cheddar cheese
Heat the oven to 375 ° F and grease the 9x13 pan with the 1 to 2 tablespoons butter.
Cook the noodles according to package directions until they reach the al dente stage. Drain and set aside.
While the pasta is cooking, melt the 4 tablespoons of butter in a Dutch oven. Add the celery and onion and cook over medium heat while stirring. Cook until the onions are translucent, about 5 minutes.
Add the mushrooms and cook while stirring, about another 5 minutes.
Add the capers and garlic and cook until the garlic is fragrant, about 1 ½ minutes. Season the vegetables with salt and pepper.
Sprinkle the flour over the vegetables, reduce the heat, and cook, stirring constantly for about 1 minute.
Add the stock, the half and half and the wine, and bring to a boil.
Reduce the heat to low and simmer, stirring until the sauce has thickened, about 7 minutes. Remove the pot from the heat.
Stir in the tuna, the vegetables, the scallions, the parsley, and the dill. Taste to check if the seasonings need to be corrected.
Add the noodles and toss well. Transfer the mixture to the prepared pan and smooth it into an even layer. Sprinkle the panko bread crumbs and the cheese on top, and bake, uncovered, until the tuna noodle casserole is it's bubbly, about 25 minutes.