Ingredients:

  • 1 pound (454g) egg noodles
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg (optional)
  • 2 cups (227g) shredded sharp cheddar cheese, divided
  • 1 cup (113g) frozen peas
  • 2 (5 ounce/142g) cans tuna in water, drained well
  • 1/2 cup (57g) chopped celery
  • 1/4 cup (28g) chopped onion
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted

Instructions:

  1. Cook egg noodles according to package directions. Drain well.
  2. Melt butter in a large saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  3. Stir in salt, pepper, and nutmeg (if using). Reduce heat and simmer for 5 minutes, stirring occasionally, until thickened.
  4. Remove from heat and stir in 1 1/2 cups of the cheddar cheese until melted and smooth.
  5. In a large bowl, combine the cooked noodles, cheese sauce, peas, tuna, celery, and onion. Stir gently to combine.
  6. Pour the mixture into the prepared baking dish.
  7. In a small bowl, combine the panko breadcrumbs and melted butter.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole. Sprinkle the breadcrumb mixture evenly over the cheese.
  9. Bake in preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown and bubbly.
  10. Let stand for 5-10 minutes before serving.