Ingredients:

  • 12 oz Medium Egg Noodles
  • 1 Tbsp Kosher Salt (for boiling water)
  • 4 Tbsp Unsalted Butter, divided
  • 1/2 cup Yellow Onion, finely diced
  • 1 stalk Celery, finely diced
  • 1/3 cup All-Purpose Flour
  • 3 cups Whole Milk, warmed slightly
  • 1 tsp Dijon Mustard
  • 1/2 tsp White Pepper
  • 1/2 cup Sharp Cheddar, grated
  • 2 x 5 oz cans High-Quality Albacore Tuna in Olive Oil, drained and flaked
  • 1 cup Frozen Peas
  • 1 tsp Kosher Salt
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish. Cook the egg noodles according to package directions until al dente (slightly undercooked). Drain the noodles immediately and set aside.
  2. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and celery and cook until softened and translucent (about 5-7 minutes). Remove the vegetables from the pan and set aside.
  3. Add the remaining 2 tablespoons of butter to the saucepan. Once melted, whisk in the all-purpose flour vigorously. Cook for 1 minute, stirring constantly, until a light, sandy paste (the roux) forms.
  4. Gradually whisk the warmed whole milk into the roux, pouring slowly to avoid lumps. Continue whisking constantly over medium heat until the sauce thickens significantly and coats the back of a spoon (about 5 minutes).
  5. Reduce heat to low. Stir in the Dijon mustard, white pepper, and 1 teaspoon of kosher salt. Remove from the heat and stir in the grated Cheddar until completely melted and smooth. This is your velvety sauce base.
  6. Gently fold the cooked onions and celery back into the cheese sauce. Add the drained tuna, the frozen peas, and the cooked noodles. Taste the mixture, adjust seasoning, and pour the entire mixture into the prepared baking dish.
  7. In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan cheese. Toss until uniformly coated. Scatter the breadcrumb mixture evenly over the top of the casserole.
  8. Bake the casserole in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the Panko topping is golden brown and crisp. Allow the Tuna Casserole to rest for 5-10 minutes before serving.