I am just beside myself with excitement. To the point where I’m surely driving a dear friend totally mad. She and her husband just welcomed their baby daughter into the world, whose name I won’t share here (even though it is beautiful beyond belief) because she’s too much of a LADY to have her name splashed all over the internet. So, welcome, Little Lady! Little Lady came home from the hospital a few days ago, and for those of us who remember the first couple nights home with a newborn, feeding yourself is pretty much the last thing on your mind. Which is why a tuna noodle casserole—a grown-up version with sherry, shiitake mushrooms and fresh dill—is just what the doctor ordered. I made a double batch—one for Little Lady’s parents, and one for us. (It should have lasted us several nights, but Mr. Foodinista had thirds. Ahem.) So here’s to all things nostalgic like a good, old-fashioned tuna noodle casserole, and here’s to the future with new family and new beginnings!
I used this old Gourmet recipe for Tuna Noodle Casserole, from former senior food editor Miles Kemp Minifie, but made a few minor changes. First, I included some shiitakes for added flavour depth.
Also, I doubled the amount of tuna called for. And if possible, use Spanish Ortiz tuna in olive oil. Worth the splurge. And finally, I chopped up a handful of fresh dill and mixed it in with the noodles before baking. And then served with an herb salad (with more dill, and a Sherry wine vinaigrette) on the side. Goes down great with a bottle of Spanish Rioja red!