Tuna Noodle Casserole (NBR)

Bread Crumb Topping

• 1 cup fresh bread crumbs
• Pinch salt
• 1 1/2 tablespoons unsalted butter, melted

Pasta

• 6 tablespoons (3/4 stick) unsalted butter, plus more for the baking dish
• Salt
• 12 ounces dried fettucine, noodles broken into thirds
•  10 ounces white button mushrooms, stem discarded, caps wiped clean, and sliced 1/4 inch thick
• 2 medium onions, minced
• Ground black pepper
• 1/4 cup unbleached all-purpose flour
• 2 cups low-sodium chicken broth
• 3/4 cup whole milk
• 1 tablespoon juice from 1 lemon
• 1/4 cup minced fresh parsley leaves
• 1 1/2 tablespoons chopped fresh thyme leaves
• 2 (6-ounce) cans water-packed solid white tuna, drained and flaked into 1-inch pieces with a fork
• 1 1/2 cups frozen peas, thawed

Mise en place.

Saute the mushrooms and onions until softened.

Cook a roux with the butter and flour.

Gradually add broth and milk.  Off heat, add 1/2 teaspoon salt, lemon juice, thyme, and if I had it, parsley.

Stir everything together.

Toss bread crumb ingredients together and bake at 350 degrees until golden brown and crisp.

Bake everything together at 450 degrees for 10 minutes.

I was planning on just making this for myself but wound up bringing it to Eric S's house to finish and have much of it eaten by football fans.  It was a well-received hit.