Recipe: Harry's Bar and Grill Tuna Casserole with Sherry Mushroom Sauce (quantity recipe)

HARRY'S BAR AND GRILL TUNA CASSEROLE

4 cups sherry mushroom sauce (recipe follows)
2 1/2 pounds egg noodles, uncooked
3 1/2 pounds canned albacore tuna, well drained
4 cups frozen peas, thawed, drained
3 cups shredded cheddar cheese (for topping)
Yukon Gold terra chips (for garnish)

Prepare sherry mushroom sauce and set aside.

Cook noodles until tender, then shock with cold water and set aside.

Preheat oven to 350 degrees F.

In medium bowl combine tuna, peas, sherry mushroom sauce and egg noodles. Mix well, then let cool.

Put mixture into a greased 15-by-11-inch pan. Top casserole with shredded cheese.

Bake in preheated oven 20 to 25 minutes or until cheese is golden and casserole is heated through. Remove from oven and let sit for a few minutes to firm. Top with chips just prior to serving.

SHERRY MUSHROOM SAUCE

2 teaspoons butter
1 1/3 cups sliced domestic mushrooms
1 heaping tablespoon diced yellow onion
2 tablespoons cream sherry
1 teaspoon packed brown sugar
1 teaspoon hot sauce
4 cups heavy (whipping) cream
1 heaping tablespoon cornstarch
1/3 cup water

In medium saute pan, melt butter. Add mushrooms and onions and cook over medium heat until onions turn translucent, 2 to 3 minutes.

Add all remaining ingredients for the sauce but cornstarch and water and bring to a boil.

Whisk together cornstarch and water until combined. Add cornstarch mixture gradually and cook until mixture thickens enough to coat back of a spoon. This will take 2 to 4 minutes.

Measure out 1 quart to use in recipe. Reserve remaining sauce for another use.

Makes about 12 servings
Source: Dave Engel, head chef, Harry's Bar and Grill to the Milwaukee Journal Sentinel, October 21, 2008