Ingredients:

  • 12 oz (340g) wide egg noodles
  • 1 cup (150g) frozen peas, thawed
  • 1/2 cup (60g) diced carrots, finely chopped
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (32g) all-purpose flour
  • 2 cups (480ml) whole milk, warmed
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cans (10 oz / 283g each) tuna in water, drained well
  • 1 tbsp (15ml) lemon juice
  • 2 cups (60g) crushed potato chips
  • 2 tbsp (30g) melted butter

Instructions:

  1. Boil a large pot of salted water. Cook the egg noodles for 2 minutes less than the package instructions. During the last 2 minutes of boiling, add the diced carrots. Drain and set aside.
  2. In a saucepan, melt 4 tbsp of butter over medium heat. Whisk in the flour for 1 minute until nutty and pale. Gradually pour in warmed milk, whisking constantly until thickened and glossy. Stir in garlic powder, salt, pepper, and shredded cheese until smooth.
  3. In a large bowl, gently fold together the drained tuna, lemon juice, cooked noodles, carrots, and peas.
  4. Pour the cheese sauce over the tuna and noodle mixture, stirring until evenly coated. Transfer to a 9x13-inch casserole dish.
  5. Mix crushed potato chips with melted butter and spread evenly over the top of the casserole.
  6. Bake at 375°F (190°C) for 20-25 minutes until the edges are bubbling and the topping is mahogany-gold.