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Tuna and Swiss Hot Dish




Source of Recipe


Linda k. Leone... 11/ 2005


Recipe Introduction


This recipe calls for 1/4 inch thick, medium wide flat noodles. If you can't purchase them, you can make them. If you don't have a pasta machine, Let the dough set for 15 minutes. roll them out with a rolling pin and cut with a knife. flour them so they won't stick together. Shake off flour to cook.


List of Ingredients




1/2 pound thick noodles. (this would be dry weight)
1 foil packet of tuna, 7 1/2 ounces, (or leftover fresh tuna)
1 tsp lemon juice
3 T butter, separated
1/2 C chopped ****ake mushrooms
3/4 C chopped onion
1/4 pound Swiss cheese, grated
2 C milk
2 tsp salt
1/2 tsp pepper
1 T dried chervil

Recipe



Using 1 Tablespoon of the butter, saute onion with the lemon juice, until onion is just tender.
Add 2 T butter to the pan and add 2 T flour. Cook on medium high heat until the mixture doubles in size and turns a pale blond color. Quickly whisk in the milk. Continue to whisk until it becomes a medium thick white sauce. remove from heat and add salt, pepper and chervil. Place enough sauce in bottom of a 1 1/2 quart casserole dish to just cover. Add a layer of cooked noodles, tuna, mushrooms, onion and cheese, then half of the sauce. Repeat with another layer as above.

Egg noodles;
In a large bowl, cut together with a pastry blender or your fingers to form a fine crumb:
1 1/2 C flour
1 tablespoon plus 1 teaspoon unsalted butter
1/8 tsp salt
Make a well in the center. Lightly beat together and add to the well:
2 large eggs
2 large egg yolks
Using a fork, gradually mix the flour mixture into the eggs, and continue to mix until the dough comes together. Roll out and cut. Boil in 12 C water with 1 T salt until Al-Dente. Drain and use about half in the casserole. If you boil all the noodles in this recipe you can freeze them, or just cook half and freeze the rest, coated in flour. Recipe makes 1 pound of noodles and is from Joy of Cooking. Page 318.