Ingredients:

  • 1 pound (450g) egg noodles
  • 8 cups (1.9 liters) water
  • 1 tablespoon salt
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (60 ml) dry sherry (optional)
  • 2 (5-ounce/142g each) cans tuna in water, drained well
  • 1 cup (115g) frozen peas, thawed
  • 1/2 cup (50g) chopped celery
  • 1/4 cup (30g) chopped onion
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 cup (15g) chopped fresh dill
  • 1/2 cup (57g) shredded cheddar cheese, divided
  • 1/2 cup (40g) panko breadcrumbs (optional)
  • 2 tablespoons (28g) melted unsalted butter (optional)
  • 1/4 cup (28g) grated Parmesan cheese (optional)
  • Pinch of salt (optional)
  • Pinch of black pepper (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Lightly grease a 9x13 inch baking dish.
  2. Cook egg noodles according to package directions until al dente. Drain well and set aside.
  3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until the sauce has thickened. Stir in salt, pepper, and nutmeg. Stir in sherry, if using.
  4. In a large bowl, combine cooked noodles, creamy sauce, drained tuna, peas, celery, onion, parsley, dill, and half of the cheddar cheese. Mix well.
  5. Pour the tuna mixture into the prepared baking dish.
  6. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, salt, and pepper.
  7. Sprinkle the remaining cheddar cheese and breadcrumb topping (if using) evenly over the casserole. Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
  8. Let stand for 5-10 minutes before serving.