Tuna Casserole

4 Tbs unsalted butter 

¾ cup thinly sliced mushrooms

¼ cup chopped onion

¼ cup flour

2½ cups half and half

1 cup shredded cheddar cheese

12 oz solid white albacore tuna

2 cups egg noodles

¼ cup minced parsley

Salt and pepper

½ cup breadcrumbs, cracker crumbs, or corn flakes

2 Tbs salted butter, melted

Preheat oven to 375º. Butter a 1.5 to 2 qt casserole dish.

Boil noodles as directed on package.

Melt butter in a medium saucepan until bubbly. Add vegetables and cook for 5 minutes. Stir in flour and cook for 1 minute. Remove from heat and whisk in half and half. Return to heat and whisk until the sauce comes to a boil and thickens, about 10 minutes. Remove from heat and add cheese, whisking until melted.

In a large bowl, flake the tuna with a fork (do not mince). Stir in hot cheese sauce. Add noodles, parsley, salt and pepper. Mix well and pour into casserole dish.

Mix together topping ingredients and sprinkle over the top.

Bake until bubbly and browned, 25 to 35 minutes (longer if you prepared ahead and mixture is cooled).

Seafood Casserole

1  cup  milk
1/3  cup  dry sherry
1  cup  half and half
1  can  cream of mushroom soup
2  cups  minute rice
1  can  tiny shrimp, drained
1  can  crabmeat, drained
1  can  minced clams, drained
1  can  sliced waterchestnuts, drained
1  can  sliced mushrooms, drained
1  Tbs  parsley
1/4  tsp  garlic  powder
2  Tbs  sliced almonds
2  Tbs  butter or margarine
Paprika (optional)

Stir milk, cream, and sherry into the soup. Add uncooked minute rice, shrimp, crab, clams, waterchestnuts, mushrooms, parsley, and garlic powder. Pour into a large casserole dish, or large oblong Pyrex baking dish.

Seafood Lasagna

1/2  cup  butter
2  cloves  garlic, minced, or 1/4 tsp garlic powder 
1/2  cup  flour
2  cups  milk
2  cups  clam juice (use juice drained from clams, plus additional  juice to equal 2 cups)
2-1/2  cups  Mozzarella, grated
6  green onions, chopped
2  Tbs  fresh parsley, chopped
12  lasagna noodles
2  cups  ricotta cheese
1  lb  cooked shrimp (can use more)
2  cans  chopped clams (drain and save liquid)
2  small cans  crab meat, or 1 large refrigerated can (I prefer refrigerated crab*) 
1  lb  frozen scallops, thawed, cut to 1/2” dice 
1-1/2  cups  grated fresh parmesan

Preheat oven to 350°
Lightly (very lightly) sauté fresh garlic in the butter, if using fresh garlic. Whisk in flour, and now add powdered garlic if that is what you are using. Cook to lightly brown the flour. Add milk and the chicken broth/clam juice mixture. Cook, stirring constantly, until thickened and bubbly. Stir
in 1½ cups mozzarella cheese until melted.  In a skillet over medium heat, sauté the scallops just until done, about 2 minutes. In another bowl, combine crab meat, drained clams, sautéed scallops, chopped green onions, and parsley. Cook the noodles al’dente (slightly undercooked).

Spray a 9x13” baking pan with PAM cooking spray. Spread about 1½ cups of the cheese sauce in bottom of pan. Using 4 noodles per layer, begin layering the lasagna as follows: Noodles; then spoon on about 1 cup of ricotta cheese; half of the seafood mixture; place half of the shrimp over this; sprinkle with 1/2 cup grated parmesan cheese; spread another 1½ cups cheese sauce over this, and repeat layers. When you add the second and third layer of noodles, gently press down the mixture in the pan. End up with the last 4 noodles, covered with the remaining cheese sauce.

Sprinkle with about a cup or so, mozzarella cheese, and top with the remaining 1/2 cup parmesan cheese. Bake, uncovered, about 45 - 55 minutes, until the top is lightly browned and bubbly. Remove from oven; cover with foil and let rest at least 15-20 minutes to firm up.

Serve this with my Mixed Green Salad With Orange Raspberry Dressing, and a nice light yeast roll.

*Be sure to pick through crab to remove any bones or cartilage.