90's Style Tuna Noodle Casserole Recipe

• 2 x 6 1/2-oz cans tuna -- liquid removed and flaked or possibly 1 lb. fresh skinless, boneless
• tuna steaks --
• 2 Tbsp. lemon juice-if using fresh tuna
• 8 ounce wide egg noodles
• 4 Tbsp. unsalted butter
• 8 ounce fresh mushrooms -- sliced
• 1/3 c. all-purpose flour
• 2 c. low-fat lowfat milk
• 2 Tbsp. cornstarch
• 1 x 8-oz bottle clam juice-or possibly 1cup fish stock
• 1/4 c. dry white wine
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp grated fresh nutmeg
• 2 Tbsp. snipped fresh dill-or possibly 1 tsp. dry
• oregano, crumbled
• 3 Tbsp. dry bread crumbs

1. 1.
2. Heat oven to 425 degrees F. Grease a shallow 9-inch casserole.
3. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long.
4. Toss with lemon juice and chill.)
5. 2.
6. Start cooking noodles according to package directions.
7. Meanwhile, heat 1 Tbsp.
8. butter in large skillet over medium heat.
9. Add in mushrooms and cook without stirring, 1 to 2 min, till browned.
10. Stir and add in 1 Tbsp.
11. water; cook 1 minute till tender.
12. 3.
13. Heat remaining butter in medium saucepan over medium heat.
14. Stir in flour and cook, stirring, 1 minute.
15. Stir in lowfat milk and bring to simmer, stirring constantly.
16. Stir together cornstarch, clam juice, and wine.
17. Pour into sauce, stirring constantly; add in salt, pepper, and nutmeg.
18. Simmer 2 to 3 min till thickened.
19. 4.
20. Combine noodles with sauce, tuna, and mushrooms.
21. Add in dill and transfer to casserole; top with bread crumbs.
22. Bake 20 min till bubbly.
23. Let stand 10 min before serving.
24. To reheat: If room temperature, bake 20 min at 350 degrees F; if cool, 30 min.

tuna liquid, tuna, lemon juiceif using, egg noodles, unsalted butter, mushrooms, allpurpose, lowfat lowfat milk, cornstarch, clam juice, white wine, salt, pepper, fresh nutmeg, dill, oregano, bread crumbs

Taken from cookeatshare.com/recipes/90-s-style-tuna-noodle-casserole-61814 (may not work)