Recipe: Curried Tuna-Noodle Casserole with Mushrooms and Peas

CURRIED TUNA-NOODLE CASSEROLE WITH MUSHROOMS AND PEAS

8 ounces egg noodles, uncooked
1 tablespoon unsalted butter
1 pound cremini, shiitake, oyster OR other mushrooms, stems removed, sliced (about 5 cups)
3/4 cup frozen peas, thawed
3/4 cup thinly sliced scallions (about 6 scallions)
1 small sweet red pepper, cored, seeded and chopped
2 to 3 teaspoons curry powder
3 tablespoons all-purpose flour
1 1/4 cups milk
1/2 cup heavy (whipping) cream
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 (12 ounce) can solid white tuna packed in water, drained and broken into chunks
1/2 cup crushed cornflakes OR butter crackers (for topping)

Cook noodles, following package directions. Drain and set aside.

Meanwhile, in a large non-stick skillet, heat butter over medium. Add mushrooms and saute until softened and liquid is released, 6-8 minutes.

Add peas, scallions, red pepper and curry powder, and saute until pepper has been slightly softened, about 3 minutes.

In a small bowl, whisk together flour, milk and cream until smooth and blended. Stir into mushroom mixture in skillet. Bring to a boil. Lower heat and simmer, stirring frequently, until thickened, about 2 minutes. Remove skillet from heat. Add parsley and salt.

Heat oven to 375 degrees F.

Using a rubber spatula, fold cooked noodles and tuna into sauce in skillet. Scrape into an 8- or 9-inch square baking dish or other 2 to 2 1/2-quart baking dish. Sprinkle cornflakes or crackers over top.

Bake until casserole is bubbly and topping is toasted, about 20 minutes. Let stand 10 minutes, then serve.

TO MAKE AHEAD:
Earlier in the day, assemble casserole without topping, and refrigerate, covered. To serve, sprinkle with topping and bake as directed, allowing a little extra time because casserole is cold.

Makes 6 servings
Source: Home Cooking Around the World by David Ricketts