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Tuna Noodle Casserole

How to cook the best Tuna Noodle Casserole dish.

YIELD: 4 servings

Ingredients:

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

Directions:

* 1. Heat oven to 425 degrees F. Grease a shallow 9-inch casserole. (If using fresh tuna, cut tuna steaks into sticks about 1/2" thick and 2" long. Toss with lemon juice and refrigerate.)

* 2. Start cooking noodles according to package directions. Meanwhile, melt 1 tablespoon butter in large skillet over medium heat. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned. Stir and add 1 tablespoon water; cook 1 minute until tender.

* 3. Melt remaining butter in medium saucepan over medium heat. Stir in flour and cook, stirring, 1 minute. Stir in milk and bring to simmer, stirring constantly. Stir together cornstarch, clam juice, and wine. Pour into sauce, stirring constantly; add salt, pepper, and nutmeg. Simmer 2 to 3 minutes until thickened.

* 4. Combine noodles with sauce, tuna, and mushrooms. Add dill and transfer to casserole; top with bread crumbs. Bake 20 minutes until bubbly. Let stand 10 minutes before serving.

* To reheat: If room temperature, bake 20 minutes at 350 degrees F; if cold, 30 minutes.

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