Wild planet ultimate tuna - edamame casserole

METHOD
1. Preheat oven to 350°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes). Drain in a colander and set aside.

2. In a large pan heat the olive oil and butter then add the garlic. Saute on low for 3-4 minutes, and then add the mushrooms. Stir them quickly so they get coated in the oil and butter. Let the mushrooms cook down for about 10 minutes, stirring only a couple of times.

3. Add a cup of chicken stock and stir. Then add the flour. Using a whisk, mix the mushroom mixture with the flour. Then add the milk, a little at a time, whisking and whisking and whisking. Between additions of milk, let it sit and get thick and bubbly, then add more milk. I only used two cups of milk because I feared it wouldn?t be thick enough. Whisk while heating for several minutes.

4. In the meantime, toss your pasta into the rolling pot of water. Cook it for a few minutes less than the package suggests. Drain the pasta and return it to the pot. Mix the soup, tuna, edamame, and cheese into the pasta. Make sure the pasta is thoroughly coated and all of the edamame and nuggets of tuna are evenly dispersed. Pour into a casserole. Bake covered for 30 minutes in preheated oven. Remove from oven, top with cheese and breadcrumbs and broil uncovered for an additional 10 minutes. Yield: Serves 10.