TUNA NOODLE CASSEROLE
3 cups tuna packed in water
1 pound wide egg noodles
15 ounce can chickpeas (drained and rinsed)
1/2 cup finely sliced scallions
2 tablespoons finely chopped parsley
kettle cooked potato chips (to top)
CREAM OF MUSHROOM SOUP
4 cups low sodium vegetable stock
3/4 pound cremini mushrooms (stems removed and reserved, caps sliced)
3/4 pound button mushrooms (stems removed and reserved, caps sliced)
3 tablespoons olive oil
3 tablespoons unsalted butter
2 cups diced leeks
2 cloves garlic (minced)
1 tablespoon fresh thyme leaves
3 tablespoons flour
3/4 cup half and half
1-2 tablespoons dry sherry
Preheat oven to 350ºF.
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 3-4 minutes, rinse under cold water (noodles will be undercooked). Drain, then stir into the cooled cream of mushroom soup.
Gently stir in the chickpeas, scallions and parsley, then fold in the tuna. Pour into a casserole dish, spreading in to an even layer.
Place in the oven and bake for 45 minutes or until heated through.
Remove from oven and cool. Serve with crushed potato chips on top
For the soup: To a stock pot, add vegetable stock and reserved mushroom stems and bring to a gentle boil. Reduce the heat to a simmer and cook for 30 minutes. Strain then set aside.
Place a large stock pot over high heat. Add the olive oil along with the mushrooms. Cook, stirring occasionally for about 8 minutes, until the mushrooms begin to soften. Drain into a strainer set over a bowl and set aside.
To the same pot add the butter and allow to melt. Add the leeks and garlic with a pinch of salt and cook, stirring occasionally for 5 minutes. Add the mushrooms back in along with the thyme and season with salt and pepper. Cook, stirring occasionally for 2-3 minutes, until the mushrooms begin to brown and the vegetables soften. Stir in the flour, coating the vegetables well. Add in the white wine while scraping the bottom of the pot, then stir in the the reserved mushroom stock. Bring to a gentle boil then reduce to a simmer and stir in the half and half.
Cook, stirring occasionally for 30 minutes. After 30 minutes, taste for seasoning, adding additional salt and pepper if needed then stir in the sherry. Puree using a hand blender and allow to cool.
1. The cream of mushroom soup can be made a day or two ahead of time and kept in the fridge until ready to make the casserole.
2. After the casserole has been built, it can be wrapped tightly with plastic wrap and frozen.