Ingredients:

  • 12 oz Medium Egg Noodles
  • 4 Tbsp Unsalted Butter (for roux)
  • 1/4 cup All-Purpose Flour
  • 2 cups Whole Milk, warmed
  • 1 cup Chicken Stock (low sodium)
  • 1/2 tsp Dried Thyme
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • Salt and Black Pepper, To taste
  • 2 Tbsp Unsalted Butter (for sautéing)
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 2 cloves Garlic, minced
  • 1 cup Frozen Peas, defrosted
  • 2 x 5 oz tins Tinned Tuna (in olive oil or water), drained and flaked
  • 1 cup Sharp Mature Cheddar Cheese, grated (divided into 3/4 cup and 1/4 cup)
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Fresh Parsley, chopped (optional)
  • 3 Tbsp Melted Unsalted Butter (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Cook the egg noodles in heavily salted boiling water until 1 minute before they are fully cooked (al dente). Drain the pasta and set aside.
  2. In a medium saucepan, melt 2 Tbsp butter. Add the diced onion and celery. Sauté over medium heat until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove the sautéed vegetables from the pan and set aside.
  3. Return the saucepan to medium heat. Melt 4 Tbsp butter. Once melted and bubbling, sprinkle in the all-purpose flour. Whisk continuously for 1–2 minutes until the mixture is smooth and smells slightly nutty.
  4. Slowly pour in the warm milk and chicken stock, whisking constantly to prevent lumps. Bring to a gentle simmer until the sauce thickens. Reduce the heat to low. Stir in the Dijon mustard, Worcestershire sauce, and dried thyme. Season aggressively with salt and black pepper. Remove from the heat and stir in 3/4 cup of the grated Cheddar until fully melted and smooth.
  5. In a large bowl, combine the cooked noodles, the reserved sautéed aromatics (onion, celery, garlic), the defrosted peas, and the flaked, drained tuna. Pour the creamy cheese sauce over the mixture. Gently fold everything together until the ingredients are evenly coated. Transfer the filling to the prepared baking dish.
  6. In a small bowl, combine the Panko breadcrumbs, the remaining 1/4 cup grated Cheddar, fresh parsley (if using), and 3 Tbsp of melted butter. Mix well until the crumbs are thoroughly coated. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  7. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.