Ingredients:

  • 12 ounces wide egg noodles
  • 1 tablespoon coarse sea salt (for boiling water)
  • 5 tablespoons unsalted butter (divided for sautéing, roux, and topping)
  • 1/2 cup finely diced yellow onion or shallot
  • 1/2 cup finely diced celery
  • 2 cloves minced garlic
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed slightly
  • 1 teaspoon Dijon mustard
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon nutritional yeast (optional)
  • 1/2 teaspoon ground black pepper
  • Pinch freshly grated nutmeg
  • Fine sea salt, to taste
  • 2 (5-ounce) cans canned tuna in olive oil, drained and flaked
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • 1 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish. Bring a large stockpot of salted water to a rolling boil.
  2. Add egg noodles to the boiling water and cook according to package directions, typically 6–8 minutes, until al dente (slightly firm). Drain the noodles immediately and set aside.
  3. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Sauté the diced onion/shallot and celery until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove the vegetables from the pan and set them aside with the drained pasta. Wipe the saucepan clean.
  4. Return the saucepan to medium-low heat. Add the remaining 4 tablespoons of butter (for the roux). Once melted, whisk in the flour rapidly until smooth. Cook the roux for 2 minutes, stirring constantly, until it smells slightly nutty and is a pale blonde colour.
  5. Gradually whisk in the warmed milk, adding only about 1 cup at a time. Continue whisking until the sauce thickens and reaches a creamy consistency, usually about 5–7 minutes. Bring to a gentle simmer.
  6. Remove the pan from the heat. Stir in the Dijon mustard, salt, pepper, and nutmeg. Add the shredded sharp cheddar cheese (and nutritional yeast, if using), stirring until the cheese is completely melted and the sauce is smooth and velvety. Taste and adjust seasoning.
  7. Gently fold the cooked noodles, the sautéed vegetables, the drained tuna, and the frozen peas into the cheese sauce. Mix thoroughly but carefully to ensure the noodles are evenly coated.
  8. Transfer the entire mixture into the prepared casserole dish, spreading it evenly. In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted butter. Sprinkle the Panko mixture evenly over the top of the casserole.
  9. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the Panko topping is golden brown and crisp. Remove from the oven and allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh parsley.