Ingredients:

  • 225 g (8 oz) Wide Egg Noodles
  • 2 x 142 g (5 oz) tins Tuna, packed in spring water or oil (must be thoroughly drained)
  • 1 large White Onion, finely diced
  • 1 stalk Celery, finely diced
  • 120 g (4 oz / 1 cup) Frozen Sweet Peas (do not thaw)
  • 60 g (4 tbsp) Unsalted Butter (divided)
  • 60 g (4 tbsp) All-Purpose Flour (Plain Flour)
  • 700 ml (3 cups) Whole Milk (Full-Fat Milk), warmed slightly
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Nutmeg, freshly grated
  • 1 tsp Dijon Mustard
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 225 g (8 oz / 2 cups) Sharp Cheddar Cheese, grated (divided)
  • 60 g (1/2 cup) Panko Breadcrumbs
  • 30 g (2 tbsp) Parmesan Cheese, finely grated
  • 2 tbsp Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat oven to 200°C (400°F). Lightly grease your standard 23 cm x 33 cm (9-inch x 13-inch) casserole dish.
  2. Cook the wide egg noodles in salted boiling water according to package directions, aiming for just al dente (1 minute less than specified). Drain immediately and set aside, ensuring you do not rinse the noodles.
  3. In a medium saucepan, melt 2 tbsp of the unsalted butter over medium heat. Add the diced onion and celery. Sauté gently for 5–7 minutes until softened and translucent, then remove the vegetables from the pan and set them aside.
  4. Return the saucepan to the heat. Add the remaining 2 tbsp of butter. Once melted, sprinkle in the flour. Whisk continuously for 1–2 minutes until a smooth paste (the roux) forms and cooks out the raw flour flavour.
  5. Gradually whisk in the warmed milk, adding it in small increments (about 100ml at a time). Whisk constantly until the sauce thickens significantly and coats the back of a spoon (about 5–8 minutes).
  6. Remove the pan from the heat. Whisk in the Dijon mustard, smoked paprika, nutmeg, salt, and pepper. Stir in 175g (3/4 of the total) of the grated Cheddar cheese until fully melted and smooth. Taste and adjust seasoning now.
  7. In a large mixing bowl, combine the cooked noodles, the sautéed vegetables (onion/celery), the frozen peas, and the thoroughly drained tuna.
  8. Pour the prepared cheesy béchamel sauce over the pasta and tuna mixture. Gently fold everything together until the noodles and tuna are evenly coated, then scrape the mixture into the prepared casserole dish, spreading it into an even layer.
  9. For the topping, combine the Panko breadcrumbs, grated Parmesan cheese, the remaining 50g of Cheddar, and the 2 tbsp of melted butter in a small bowl. Mix until thoroughly coated.
  10. Sprinkle the crumb mixture evenly over the top of the casserole.
  11. Bake for 25–30 minutes, or until the sauce is visibly bubbling around the edges and the topping is deeply golden brown and crisp.
  12. Let the casserole rest on a wire rack for 5–10 minutes before serving to allow the sauce to set up properly.