Ingredients:

  • 8 oz Wide Egg Noodles
  • 1 cup Frozen Sweet Peas
  • 12 oz Canned Tuna (oil or water, drained well)
  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1/4 cup All-Purpose Flour
  • 3 cups Whole Milk, warmed
  • 1/2 cup Chicken or Vegetable Stock
  • 1 tsp Dijon Mustard
  • 1/2 tsp Lemon Zest
  • 2 Tbsp Fresh Parsley, chopped
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1 1/2 cups Mature Cheddar Cheese, grated (divided)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Crispy Fried Onions
  • 1 Tbsp Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Cook the egg noodles according to package directions, aiming for al dente. Drain well immediately and set aside.
  3. Melt the 4 Tbsp of butter in a saucepan over medium heat. Add the diced onion and celery. Sauté gently until softened and translucent, about 5–7 minutes.
  4. Sprinkle the flour over the softened vegetables. Stir continuously for 1–2 minutes to cook out the raw flour taste (the roux).
  5. Gradually whisk in the warm milk, followed by the stock, ensuring no lumps form. Bring the mixture to a simmer, whisking constantly. Reduce heat and cook until the sauce is thick enough to coat the back of a spoon (approx. 5 minutes).
  6. Remove the pan from the heat. Stir in the Dijon mustard, lemon zest, and 1 cup of the grated Cheddar cheese until smooth and fully melted. Season generously with salt and pepper.
  7. Gently fold the drained tuna, frozen peas, and fresh parsley into the cheese sauce. Stir carefully to avoid breaking the tuna into a mush.
  8. Add the cooked, drained noodles to the sauce mixture. Toss everything together until the noodles are fully coated. Pour the noodle mixture into the prepared casserole dish, spreading evenly.
  9. In a small bowl, combine the Panko breadcrumbs, crispy fried onions, the remaining 1/2 cup of reserved Cheddar, and the 1 Tbsp of melted butter. Sprinkle the topping mixture evenly over the casserole.
  10. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the topping is golden brown and crisp.
  11. Allow the casserole to rest for 10 minutes before serving.