Ingredients:

  • 12 oz wide egg noodles
  • 1 tbsp sea salt
  • 12 oz solid white albacore tuna, drained and flaked
  • 1.5 cups frozen sweet peas
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup whole milk
  • 0.5 cup sour cream
  • 1 tsp Dijon mustard
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 225g sharp cheddar cheese, freshly shredded
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 0.5 tsp dried parsley

Instructions:

  1. Bring a large pot of water to a boil with 1 tbsp sea salt and cook the 12 oz egg noodles for 2 minutes less than the package directions. Note: They will finish cooking in the oven.
  2. Preheat the oven. Set your rack to the middle position and heat the oven to 180°C (350°F).
  3. Whisk the base. In a large mixing bowl, combine 10.5 oz cream of mushroom soup, 0.5 cup whole milk, 0.5 cup sour cream, 1 tsp Dijon, 0.5 tsp onion powder, and 0.25 tsp black pepper until completely smooth.
  4. Prepare the tuna. Drain 12 oz albacore tuna and flake it gently with a fork, keeping some larger chunks intact.
  5. Fold the ingredients. Add the undercooked noodles, tuna, and 1.5 cups frozen sweet peas to the bowl with the sauce.
  6. Incorporate the cheese. Stir in about 150g of the shredded cheddar, saving the rest for the very top.
  7. Transfer to dish. Pour the mixture into a 9x13 inch baking dish and spread it until it is level and even.
  8. Create the topping. Mix 1 cup panko with 2 tbsp melted butter and 0.5 tsp dried parsley in a small bowl.
  9. Layer the top. Sprinkle the remaining cheddar over the casserole, followed by the buttered panko mixture.
  10. Bake the casserole. Place in the oven for 25 minutes until the edges are bubbling and the top is golden brown.