When I made this dish, I thought of the time my friend Sarah made this for me many years ago in Chicago. Preheat oven to 425. Cook ½ lb egg noodles, then drain. While still hot, stir in about ½ cup
shredded cheddar cheese and set aside. Separately, in a large skillet, saute 1 chopped onion, 4 minced garlic cloves, and a few sprigs thyme (leaves only) in some oil. Season lightly with salt and black pepper. Then add 2 chopped celery, and when slightly wilted, add 8 oz sliced white mushrooms until they release some liquid. Add ¼ cup flour, mixing well so that all lumps are gone. Pour in 3 cups low-fat milk, 1 cup chicken stock, and 1 1/3 Tbsp Worchestershire sauce, bring to a boil and stir often, then reduce to a
vigorous simmer. Once sauce has reduced by ½ cup, add 10 oz each frozen broccoli and peas. When vegetables have partially defrosted, add drained tuna from four 6-oz cans and the cooked pasta. Mix well, then pour into a 9×12 baking dish. Sprinkle generously with unseasoned bread crumbs, then bake for 25 mins. This recipe is based on a healthier version of this dish by Elie Krieger, with additional seasonings from a recipe by Sunny Anderson; both are available on Food Network. (May
2014)
Cooking Adventures 