Ingredients:

  • oz (340 g) Dry Egg Noodles or Elbow Macaroni
  • oz (280 g total) Canned Tuna in Water or Oil, well-drained
  • cup (150 g) Frozen Peas
  • Tbsp (56 g) Unsalted Butter
  • /2 medium Yellow Onion, finely diced
  • oz (225 g) Cremini Mushrooms, sliced
  • Tbsp (30 g) All-Purpose Flour
  • 1/2 cups (600 ml) Whole Milk, warmed slightly
  • tsp Dijon Mustard
  • tsp Worcestershire Sauce
  • Salt & Freshly Ground Black Pepper, to taste
  • 1/2 cups (150 g) Sharp Cheddar Cheese, grated (reserve 1/2 cup)
  • cup (50 g) Panko Breadcrumbs
  • Tbsp (28 g) Unsalted Butter, melted (for topping)
  • /4 cup (25 g) Sliced or Flaked Almonds (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Add frozen peas for the last 2 minutes of cooking. Drain well and set aside. Preheat oven to 375°F (190°C).
  2. Melt 4 Tbsp butter in a large skillet over medium heat. Add onions and mushrooms. Sauté until softened and moisture has evaporated (about 6-8 minutes).
  3. Sprinkle the flour over the vegetables (making a roux) and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the warm milk, ensuring no lumps form. Bring the sauce to a gentle simmer, whisking constantly until it thickens enough to coat the back of a spoon (about 5 minutes).
  5. Remove sauce from heat. Stir in Dijon mustard, Worcestershire sauce, salt, pepper, and the majority of the grated Cheddar (reserving 1/2 cup for the topping). Stir until smooth.
  6. Gently fold the drained tuna, cooked pasta, and peas into the creamy sauce. Transfer the entire mixture into a prepared 9x13 inch baking dish.
  7. Prepare the topping: In a small bowl, mix the Panko breadcrumbs, the reserved 1/2 cup of Cheddar, melted butter, and almonds (if using). Season lightly with pepper.
  8. Sprinkle the topping evenly over the casserole. Bake for 15–20 minutes, or until the sauce is bubbling hot and the topping is golden brown and crisp.
  9. Let the casserole rest for 5 minutes before serving.