Two six-ounce cans troll-caught albacore, drained & flaked
¼ cup all purpose flour
2½ cups whole milk
1 cup sliced stemmed fresh shiitake mushrooms
1 cup sliced trimmed button mushrooms
1/2 cup chopped green onions
¼ cup chopped celery
1 teaspoon dried rosemary
1 1 teaspoon dried thyme
8 ounces egg noodles
1½ cups fresh white breadcrumbs
9 tablespoons butter

Preheat oven to 350°F. Melt 4 tablespoons butter in heavy saucepan over medium heat. Add flour, stir for two minutes and then gradually whisk in milk. Stir over medium heat for about 5 more minutes until the sauce thickens; remove from heat.

In a separate skillet melt 1 tablespoon butter over medium-high heat. Add the mushrooms, green onions and celery; sauté for about 5 minutes until the mushrooms are tender. Add the rosemary and thyme, and then stir this mushroom mixture into the sauce.

Butter an 8-inch glass baking dish. Cook noodles in large pot of boiling salted water until tender; drain. Place the flaked albacore in large bowl, add noodles and sauce, toss, and season with salt and pepper. Transfer mixture to the baking dish (you can also cover and chill up to a day ahead of time, yet don't forget to turn the pre-heated oven off if you do!)

Melt remaining 4 tablespoons butter in heavy skillet over medium heat, add the breadcrumbs and stir for about ten minutes until golden brown. Sprinkle these breadcrumbs over casserole and bake until casserole bubbles around edges, about 30 minutes.

Related information

About troll-caught albacore

Major brand vs. custom canned albacore tuna

Where to find canned troll-caught albacore

How to identify troll-caught albacore on supermarket shelves