Ingredients:

  • 12 oz wide egg noodles
  • 1 cup Panko breadcrumbs
  • 3 Tbsp unsalted butter, melted (for topping)
  • 1/4 cup grated Parmesan cheese (for topping)
  • Two 5-oz cans quality tuna, drained
  • 4 Tbsp unsalted butter (for sauce)
  • 1 medium yellow onion, finely diced
  • 8 oz cremini or white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 1/2 cups whole milk, room temperature
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 cup frozen sweet peas
  • 1 1/2 cups sharp cheddar cheese, freshly grated (divided)
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente (about one minute less than directed). Drain thoroughly and set aside.
  3. Prepare the topping: In a small bowl, combine the Panko breadcrumbs, the 3 Tbsp melted butter, and 1/2 cup of the reserved grated sharp cheddar cheese. Set aside.
  4. In a large skillet over medium heat, melt the remaining 4 Tbsp butter. Add the diced onion and sliced mushrooms. Sauté until softened and moisture has evaporated (about 6-8 minutes). Add minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a roux.
  6. Gradually whisk in the milk and broth, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking continuously until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  7. Remove the sauce from the heat. Stir in Dijon mustard, thyme, smoked paprika, salt, and pepper. Then, stir in the remaining 1 cup of sharp cheddar cheese until completely melted and smooth.
  8. Gently fold the drained tuna, cooked noodles, and frozen peas into the cheese sauce until everything is evenly coated.
  9. Pour the entire mixture evenly into the prepared 9x13 inch baking dish.
  10. Sprinkle the prepared Panko-cheese topping evenly over the casserole mixture.
  11. Bake for 20–25 minutes, or until the edges are bubbling and the topping is golden brown and crisp.
  12. Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.