Ingredients:

  • 1 pound (450g) egg noodles
  • 1/4 cup (55g) unsalted butter
  • 1/2 cup (75g) diced yellow onion
  • 1/2 cup (75g) diced celery
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1 cup (240ml) chicken broth, low sodium
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup (50g) frozen peas, thawed
  • Two 5-ounce (142g) cans tuna in water, drained well
  • 1/2 cup (60g) shredded cheddar cheese (optional, for stirring in)
  • 1 1/3 cups (65g) french-fried onion rings (like French's)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook egg noodles according to package directions until al dente. Drain well and set aside.
  3. Melt butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes.
  4. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and chicken broth until smooth.
  5. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes. Season with salt, pepper, and garlic powder.
  6. Stir in peas, drained tuna, and cheese (if using).
  7. Add the cooked noodles to the sauce and stir to combine. Pour the mixture into the prepared baking dish.
  8. Sprinkle the French-fried onions evenly over the top of the casserole.
  9. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
  10. Let stand for a few minutes before serving.