Ingredients:

  • 1 tbsp unsalted butter (for sautéing)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 12 oz wide egg noodles
  • 10 oz chunk light tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp grated parmesan cheese

Instructions:

  1. Boil a large pot of salted water. Cook the egg noodles for 2 minutes less than the package instructions. Drain and set aside.
  2. Sauté the diced onion and garlic in a small amount of butter until translucent and fragrant.
  3. In a saucepan over medium heat, melt 4 tbsp of butter. Whisk in the flour and cook for 1–2 minutes until fragrant but not browned.
  4. Slowly pour in the milk while whisking constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon. Stir in salt, pepper, and nutmeg.
  5. Preheat oven to 375°F (190°C).
  6. In a 9x13 inch baking dish, gently fold together the under-cooked noodles, cream sauce, drained tuna, peas, and cheddar cheese until just combined.
  7. Top the casserole with a mixture of Panko breadcrumbs, melted butter, and Parmesan cheese.
  8. Bake for 20–25 minutes until the edges are bubbling and the top is mahogany-colored.