Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (32g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground black pepper
  • 1/8 tsp (0.5g) ground nutmeg
  • 12 oz (340g) wide egg noodles
  • 2 cans (5 oz / 142g each) chunk light tuna in water, drained
  • 1 cup (150g) frozen peas, thawed
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Boil a large pot of salted water. Add the egg noodles and cook for 2 minutes less than the package directions to ensure they stay firm after baking. Drain and set aside.
  2. Melt 4 tbsp of butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until fragrant and pale gold. Slowly pour in the milk while whisking constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon. Stir in salt, pepper, and nutmeg.
  3. In the large pot used for the noodles, fold together the undercooked pasta, drained tuna, thawed peas, and 1 cup of the shredded cheese. Pour the homemade white sauce over the mixture and stir until evenly coated. Transfer the mixture into a 9x13 inch baking dish and smooth the top.
  4. In a small bowl, combine panko breadcrumbs, melted butter, and garlic powder. Sprinkle the topping evenly over the casserole.
  5. Bake at 375°F (190°C) for 20-25 minutes until the edges are bubbling and the topping is deep golden brown.