Black Kettle Tuna Casserole
List of Ingredients
Black Kettle Tuna Casserole with Asparagus and Pine Nuts
1 can (12 1/2 ounces) albacore tuna in water, drained
1 package (10 ounces) wide egg noodles, cooked according to package directions
1 1/2 pounds fresh asparagus, cooked, cut into 1-inch pieces
1 1/2 cups roasted pine nuts
1 cup (2 sticks) butter (divided)
1/2 cup flour
2 cups hot whipping cream
2 cups hot milk
1 tablespoons chicken base
3 tablespoons fresh dill (divided)
1/2 cup white wine
Freshly ground pepper
Salt to taste
2 cups fresh bread crumbs (see note)
1 teaspoons seasoning salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon lemon pepper
Recipe
In large bowl, combine tuna, noodles, asparagus and pine nuts. Toss gently.
To make sauce, combine 1/2 cup butter with the flour in saucepan and cook, stirring regularly, 2 to 3 minutes to make roux. Set aside.
Combine hot cream, milk, chicken base, 2 tablespoons dill and wine. Gradually add reserved roux to cream/milk mixture and continue to cook, stirring regularly, another 2 to 5 minutes. Add pepper and salt to taste.
Pour sauce over noodle mixture and gently toss. Spray 13-by-11-inch glass pan with vegetable spray coating.
Make seasoned crumb mixture: Melt remaining 1/2 cup butter in small saucepan. Mix in bread crumbs, seasoning salt, remaining 1 tablespoon dill, basil, oregano and lemon pepper.
To assemble: Spoon tuna mixture into pan. Top with seasoned crumbs and bake at 350 degrees 35 to 40 minutes or until heated through. Makes 6 to 8 servings.
Note: Make bread crumbs from day-old sourdough or French bread.
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