Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g egg noodles, 12oz; 150 g onion, ½ of 1 large, diced; 175 g sliced mushrooms; 145 g butter; 15 g minced garlic, 3t; 75 g all-purpose flour; 600 g chicken stock, 2½c; 15 g Better Than Bouillon chicken paste, or sub with chicken bouillon powder; 10 g salt; 15 g Dijon mustard, 1T; 150 g heavy cream, ⅔c; 100 g cream cheese, 3.5oz; 450 g tuna, preferably chunkier varieties like Wild Planet or Starkist (4 cans); 200 g frozen peas, 1½c; 100 g shredded medium cheddar cheese, 1c; 50 g grated parmesan cheese, ½c; 20 cranks black pepper, about; 40-50 g olive oil, for fried panko topping (3-4T); 60 g panko bread crumbs, 1c

30mCook

15mPrep

MedDifficulty

0Forks

2Cooked

Ingredients

350 gegg noodles (12oz)
150 gonion (½ of 1 large, diced)
175 gsliced mushrooms
145 gbutter
15 gminced garlic (3t)
75 gall-purpose flour
600 gchicken stock (2½c)
15 gBetter Than Bouillon chicken paste (or sub with chicken bouillon powder)
10 gsalt
15 gDijon mustard (1T)
150 gheavy cream (⅔c)
100 gcream cheese (3.5oz)
450 gtuna (preferably chunkier varieties like Wild Planet or Starkist (4 cans))
200 gfrozen peas (1½c)
100 gshredded medium cheddar cheese (1c)
50 ggrated parmesan cheese (½c)
20 cranksblack pepper (about)
40 golive oil (for fried panko topping (3-4T))
60 gpanko bread crumbs (1c)

Instructions

Step 0 of 8 completed

Boil 4 quarts of water. Salt water and cook egg noodles until slightly al dente (about 1 minute less than package instructions). Drain, coat with a little olive oil, and set aside.

In a large pot, melt butter. Add diced onion, garlic, and a pinch of salt. Cook until onion softens (3-4 minutes).

Add mushrooms with another pinch of salt. Sauté until mushrooms are softened and lightly browned, about 4 minutes.

Stir in flour and cook for 1 minute. Stir in chicken stock, then add bouillon, salt, Dijon, heavy cream, and cream cheese. Stir until smooth and velvety.

Add cooked noodles, tuna (crumbled), frozen peas, cheddar, parmesan, and black pepper. Fold together, adding 30-40g (2-3T) water if it looks too dry.

Transfer to a 9x13 casserole dish. Top with fried panko and additional grated parmesan.

Bake at 425°F/200C for 20-25 minutes until golden and bubbly.

For fried panko breadcrumbs: Heat sauté pan over medium high and add 50g or 4T olive oil. Once shimmering, add breadcrumbs. Toss to combine. Add pinch of salt. Continue stirring and tossing while cooking to a nice golden brown for about 60 seconds. Keep a close eye on these. They brown very quickly. Remove from pan and allow to dry and cool on a towel.