Classic Tuna Noodle Casserole

Ingredients

• 8 ozegg noodles
• 4 tbspbutter, divided
• 1small onion, diced
• 8 ozmushrooms, sliced
• 1/3 cupall-purpose flour
• 2 cupschicken broth
• 1 cupwhole milk
• 1 cupfrozen peas
• 2 (5 oz) canstuna, drained and flaked
• 1 cupshredded cheddar cheese
• 1 tspsalt, plus more to taste
• 1/2 tspblack pepper
• 3/4 cuppanko breadcrumbs

Nutrition / serving

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Method

1. 1

   Preheat oven to 375°F and grease a 9x13-inch baking dish. Cook egg noodles in well-salted boiling water until just al dente, then drain.

2. 2

   Melt 2 tablespoons butter in a large saucepan over medium heat. Add onion and mushrooms, cook until softened and the mushrooms release their liquid, about 7 minutes.

   ⏱Start 7:00
3. 3

   Sprinkle in flour and cook, stirring, 1-2 minutes. Gradually whisk in chicken broth and milk, and cook, stirring, until thickened, about 5 minutes.

   ⏱Start 1:00⏱Start 5:00
4. 4

   Remove from heat and stir in peas, flaked tuna, cheddar cheese, salt, and pepper. Fold in the cooked noodles until evenly coated.

5. 5

   Transfer the mixture to the prepared baking dish and spread evenly.

6. 6

   Melt remaining 2 tablespoons butter and toss with panko breadcrumbs. Scatter evenly over the casserole.

7. 7

   Bake 20-25 minutes, until bubbling around the edges and the topping is golden brown.

   ⏱Start 20:00