Ingredients:

  • 1 pound (450g) egg noodles
  • 8 cups (1.9L) water
  • 1 tablespoon (15ml) salt
  • 4 tablespoons (57g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) salt
  • 1 cup (115g) frozen peas
  • 1 cup (115g) frozen corn
  • 2 (5-ounce/142g) cans tuna in water, drained
  • 1/2 cup (57g) chopped celery
  • 1/4 cup (30g) chopped onion
  • 1 1/2 cups (120g) crushed potato chips (e.g., Kettle Chips), or panko breadcrumbs tossed with 2 tablespoons (28g) melted butter

Instructions:

  1. Bring water to a boil in a large pot. Add noodles and salt. Cook according to package directions until al dente. Drain and set aside.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. Stir in Dijon mustard, pepper, and salt.
  3. In the saucepan with the sauce, stir in the peas, corn, drained tuna, celery, and onion.
  4. Add the cooked noodles to the sauce and stir to combine. Pour the mixture into a greased 9x13 inch baking dish.
  5. Sprinkle the crushed potato chips or buttered breadcrumbs evenly over the top of the casserole.
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  7. Let the casserole cool for a few minutes before serving.