Ingredients:
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- 1 cup Yellow Onion, diced
- 1/2 cup Celery, diced
- 3 cloves Garlic, minced
- 3 Tbsp All-Purpose Flour
- 3 cups Chicken Stock (low sodium)
- 1 cup Whole Milk (full-fat)
- 8 oz Medium Egg Noodles
- 1 tsp Fine Sea Salt
- 1/2 tsp Black Pepper, freshly ground
- 2 cans (5 oz each) Tuna in Water (or olive oil), thoroughly drained
- 1 cup Frozen Peas
- 1 cup Sharp Cheddar Cheese, grated
- 1/4 cup Parmesan Cheese, finely grated
- 1/2 tsp Lemon Zest
- 1 Tbsp Fresh Parsley or Chives, chopped (for garnish)
Instructions:
- Sauté Aromatics: Heat the butter and olive oil in a Dutch oven over medium heat. Add the diced onion and celery. Cook gently, stirring occasionally, until softened and translucent (about 6-8 minutes).
- Add Garlic and Flour (Roux): Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir continuously for 1 minute (making a quick roux) to cook out the raw flour taste.
- Whisk in Liquids: Slowly whisk in the cold chicken stock until the mixture is smooth and lump-free. Once fully incorporated, pour in the milk.
- Bring to a Boil and Season: Bring the liquid mixture to a gentle boil, then immediately reduce the heat to a simmer. Add the salt and pepper.
- Add Noodles: Stir in the egg noodles. Cover the pot and simmer for 10–12 minutes, or until the noodles are al dente and most of the liquid has been absorbed. Crucially, stir every 2 minutes to prevent sticking.
- Fold in Finishers: Remove the pot from the heat. Stir in the thoroughly drained tuna, frozen peas, grated cheddar, and Parmesan cheese. Stir gently until the cheese has melted and the sauce is uniformly creamy.
- Adjust and Rest: Taste and adjust seasoning (add more salt, pepper, or a pinch of dried thyme if desired). Stir in the lemon zest.
- Serve: Let the casserole rest uncovered for 5 minutes before serving (this allows the sauce to thicken perfectly). Garnish with fresh parsley or chives.