Ingredients:

  • 340 g (12 oz) wide egg noodles
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1 clove garlic, minced
  • 230 g (8 oz) frozen peas (do not thaw)
  • 2 x 140 g (5 oz) tins of good quality tuna, packed in water or oil, very well drained
  • 6 tbsp (85 g) unsalted butter (for sauce)
  • 6 tbsp (45 g) all-purpose flour
  • 600 ml (2 ½ cups) whole milk, warmed slightly
  • 120 ml (½ cup) chicken or vegetable stock
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper (optional)
  • 1 tsp Dijon mustard
  • 180 g (1 ½ cups) sharp Cheddar cheese, grated
  • 60 g (½ cup) grated Gruyère or Parmesan cheese (for sauce)
  • 60 g (1 cup) Panko breadcrumbs (for topping)
  • 2 tbsp (30 g) unsalted butter, melted (for topping)
  • 2 tbsp grated Parmesan cheese (for topping)

Instructions:

  1. Prepare the Noodles: Cook the egg noodles in salted boiling water, subtracting 2 minutes from the suggested package cooking time (they will finish cooking in the oven). Drain the noodles thoroughly and set them aside.
  2. Sauté the Aromatics: Preheat the large skillet or Dutch oven over medium heat with 1 tbsp olive oil. Add the diced onion and celery. Sauté gently until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Remove vegetables from the skillet and set aside.
  3. Master the Béchamel Sauce: Return the empty skillet to medium-low heat. Add 6 tbsp of unsalted butter and melt completely. Sprinkle in the 6 tbsp of flour. Whisk continuously for 2 minutes to cook out the raw flour taste (making the roux). Gradually pour in the warm milk, whisking constantly to prevent lumps. Once the milk is incorporated, whisk in the stock.
  4. Thicken and Finish Sauce: Increase the heat slightly and bring the sauce to a gentle simmer, whisking occasionally, until it thickens sufficiently to coat the back of a spoon (about 5–8 minutes). Remove from the heat. Stir in salt, pepper, cayenne, and Dijon mustard. Add the grated Cheddar and Gruyère/Parmesan. Stir until the cheese is completely melted and the sauce is smooth and glossy.
  5. Assemble and Prepare for Baking: Preheat the oven to 190°C (375°F). Gently fold the cooked, slightly underdone noodles, the sautéed onion/celery mixture, the frozen peas, and the well-drained tuna into the creamy cheese sauce. Pour the mixture evenly into a prepared 9x13 inch casserole dish.
  6. Bake and Serve: In a small bowl, mix the Panko breadcrumbs, melted butter, and 2 tbsp of Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 25 minutes, or until the sauce is bubbly and the topping is beautifully golden brown. Allow the casserole to rest for 5–10 minutes before serving.