Ingredients:

  • 1 pound (450g) egg noodles
  • Water for boiling
  • 1 tablespoon (15ml) salt, for pasta water
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely diced (about 1 cup, 150g)
  • 2 celery stalks, finely diced (about 1 cup, 120g)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional)
  • 1 cup (115g) frozen peas
  • 1/2 cup (60g) chopped pimentos (drained), or roasted red peppers
  • 1/4 cup (20g) chopped fresh parsley
  • 2 (5-ounce/142g) cans tuna in water, drained
  • 1/4 cup (50g) mayonnaise
  • 1 tablespoon (15ml) lemon juice
  • Pinch of red pepper flakes (optional)
  • 1 cup (90g) crushed potato chips OR 1 cup (100g) shredded cheddar cheese OR 1 cup (70g) panko breadcrumbs mixed with 2 tablespoons (30ml) melted butter

Instructions:

  1. Cook egg noodles according to package directions until al dente. Drain and set aside.
  2. Sauté onion and celery in olive oil until softened. Add garlic and cook until fragrant.
  3. Melt butter in the skillet. Whisk in flour to create a roux. Gradually whisk in warm milk until smooth. Cook until thickened.
  4. Stir in Dijon mustard, pepper, salt, and nutmeg (if using).
  5. Stir in frozen peas, pimentos, and parsley.
  6. In a bowl, combine drained tuna, mayonnaise, lemon juice, and red pepper flakes (if using).
  7. Gently fold the cooked noodles, tuna mixture, and creamy sauce together.
  8. Pour the mixture into the prepared baking dish.
  9. Sprinkle with crushed potato chips (or cheddar or panko mixture) evenly over the top.
  10. Bake in a preheated oven until golden brown and bubbly. This tuna noodle casserole recipe is easy to follow!