Tuna Noodle Casserole

Makes 4 to 6 servings

Ingredients
1/2 pound curly egg noodles
1/2 cup dried porcini mushrooms
1/2 cup seafood stock or chicken stock, heated to boiling
1/4 cup (1/2 stick) unsalted butter, divided
1 small onion, diced
2 celery ribs, diced
3 tablespoons all-purpose flour
2 cups whole milk, warmed
2 tablespoons dry sherry
1/2 teaspoon fresh thyme (substitute a pinch dried)
2 ounces whole-milk mozzarella cheese, grated
2 (5-ounce) cans chunk tuna packed in water, drained and broken into chunks
3/4 cup frozen peas, thawed (optional)
Salt and freshly ground black pepper to taste
1 (1.5-ounce) bag potato chips, crushed

Directions
Preheat the oven to 375 degrees F. Grease a 13 x 9-inch baking pan.
Bring a pot of salted water to a boil over high heat. Cook the noodles until they are just beginning to soften to the al dente stage. Drain the noodles, run them under cold water, and return them to the pot.
Soak the mushrooms in the boiling-hot stock for 10 minutes, pushing them down into the liquid with the back of a spoon. Drain the mushrooms, reserving the stock. Chop the mushrooms, and set aside. Strain the stock through a sieve lined with a paper coffee filter or paper towel, and set aside.
Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the onion and celery, and cook, stirring frequently, for 5 to 7 minutes, or until the vegetables soften. Scrape the vegetables into the pot with the noodles.
Return the saucepan to the stove, and melt the remaining butter over medium-low heat. Stir in the flour and cook, stirring constantly, for 1 minute, or until the mixture turns slightly beige, is bubbly, and appears to have grown in volume.
Increase the heat to medium, and slowly whisk in the warm milk, reserved stock, sherry and thyme. Bring to a boil, whisking frequently. Stir in the mushrooms, reduce the heat to low, and simmer the sauce for 2 minutes, or until thickened. Add the cheese to the sauce by 1/2-cup measures, stirring until the cheese melts before making another addition.
Pour the sauce over the noodles, and stir well. Gently fold in the tuna and peas, if using. Season to taste with salt and pepper, and transfer the mixture to the prepared pan. Sprinkle crushed potato chips over the top of the dish.
Bake the casserole for 20 to 30 minutes, or until the sauce is bubbly and the crumbs on the top are deep brown. Allow to sit for 5 minutes, then serve.

NPR