Tuna noodle casserole

Comfort and easy for a weeknight. That is the goal for cooking after a full day of work! My family loves casseroles. I definitely did not grow up eating casseroles. I grew up eating stir fry, roast duck, soy sauce chicken, um any other chinese dish you can think of. So this casserole thing is quite a novelty. However, I am not a fan of canned soup casserole. Not saying I haven't used the Campbell's shortcuts in the past- afterall my husband loves the infamous greenbean casserole. The original recipe called for mushrooms. Unfortunately, my 13 year old claims mushrooms are not her favorite. Given her love of the greenbean casserole, I substituted her favorite vegetable.

Adapted from: Gourmet


Ingredients:

1 medium onion, finely chopped
4 1/2 tablespoons unsalted butter
1 can french cut green beans
2 teaspoons soy sauce
1/4 cup Cooking wine
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (6-oz) can tuna in olive oil, drained
6 oz dried curly egg noodles (preferably Pennsylvania Dutch style; about 3 1/4 cups)
4 oz coarsely grated Cheddar (1 cup)
1 tablespoon vegetable oil

Directions:
1. Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
2. Saute onion in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes.
3. Add green beans drained, soy sauce, Sherry and boil, stirring occasionally, until the sherry is evaporated. Remove from heat.
4. Make the roux by melting the remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat and whisk in flour. Add broth in a stream, whisking, and bring to a boil, whisking. Keep whisking otherwise it will clump up.
5. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in greenbean mixture, lemon juice, and salt.
6. Add flaked tuna into sauce and stir. Season sauce with salt and pepper.
7. Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.
8. Cook 20 to 30 minutes and serve.