Tuna Noodle Casserole

 

  • 12 ounces egg noodles
  • 3 tablespoons butter
  • 1/2 white onion, diced 
  • 3 cloves garlic, minced 
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk *For an extra saucy tuna casserole, double your sauce ingredients. If you want to use a can of soup instead of make your own sauce, use a 10.5 ounce can of cream of mushroom or cream of chicken soup + 10.5 ounces of milk (measure in the can).
  • 2 cups frozen peas
  • 3 (6 ounce cans) solid white albacore tuna
  • 2 cups shredded cheddar cheese

  • 1 cup panko bread crumbs
  • 1/4 cup grated parmesan cheese, optional 
  • 2-3 teaspoons olive oil

  • Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
  • Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
  • Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
  • To make the topping, in a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
  • Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned. Serve hot.

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