Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 pinch ground nutmeg
  • 12 oz wide egg noodles
  • 1 lb fresh tuna steak, cubed small
  • 1 cup frozen peas, thawed
  • 2 medium carrots, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Boil the egg noodles in salted water until just under done. In the last 3 minutes of boiling, add the diced carrots to the pot. Drain both together in a colander and set aside.
  2. Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until fragrant. Gradually whisk in milk, stirring constantly until the sauce thickens. Stir in salt, pepper, garlic powder, and nutmeg.
  3. In a 9x13 inch casserole dish, gently fold together the cooked noodles, carrots, peas, tuna, and half of the shredded cheddar cheese.
  4. Pour the homemade cream sauce over the mixture and stir until evenly coated. Top with the remaining cheddar cheese.
  5. In a small bowl, mix panko breadcrumbs, melted butter, and chopped parsley. Sprinkle the mixture 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 golden brown.