The best noodles to use are the thick "No Yolk" noodles, actually keeps the dish light. You can pre-cook these "al dente" as they will bake in the oven in a pyrex or corning ware type pan.
Saute:1 small onion, a handful of mushrooms, couple of stalks of chopped celery and 1 chopped leek Set this aside.
Make a light bechamel type sauce: in a small pot, on medium heat, melt to sizzle 2 tbsp. butter, add 2 tbsp. flour and cook down. Slowly add 1.5 cups of milk (warm it up a bit before using here if you can) and whisk, add 1/2 chicken stock for flavour, of course salt and pepper. Once thickened, add a half can of cream of mushroom or celery soup, some chopped fresh rosemary. Add some cheese, strong cheddar and gruyere is a super combo, or any mix you have. Luxe, thick sauce!!
In a large bowl, gently combine the pre-cooked noodle with the sauce, add lots of small green peas and the sauteed vegg. To this, add 2 cans of tuna. Place this into a buttered baking dish. Top with a lightly buttered panko mixed with more cheese.
Ready to bake. At 375F, cook covered with foil for about 20 min, and then uncovered for another 10 min. Broil for a couple of min at the end to add color and crunch.
This casserole is really fabulous. Thanks Mom for all the fabulous dinners we always had as kids. Now to remember the filet of sole casserole...I will dig deep into my brain for that one. I know it has cream of shrimp soup!!!
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