Ingredients:

  • 340g (12 oz) egg noodles, cooked al dente
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approximately 1 cup)
  • 2 celery stalks, finely chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 6 tablespoons (85g) unsalted butter, divided
  • 6 tablespoons (45g) all-purpose flour
  • 3 cups (710 ml) whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup (237 ml) vegetable broth
  • 1 cup (113g) frozen peas
  • 1/2 cup (56g) shredded cheddar cheese
  • 1/4 cup (28g) shredded parmesan cheese
  • 2 cans (142g/5 oz each) tuna in water, drained well
  • 1 cup (40g) panko breadcrumbs
  • 2 tablespoons (30g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook egg noodles according to package directions until al dente. Drain well and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add onion and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Melt 4 tablespoons of butter in the same skillet. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in the warm milk and vegetable broth, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
  6. Stir in salt, pepper, nutmeg, peas, cheddar cheese, and parmesan cheese. Cook until the cheese is melted and the sauce is smooth.
  7. Gently fold in the drained tuna and cooked egg noodles into the cheese sauce.
  8. Pour the mixture into the prepared baking dish and spread evenly.
  9. In a small bowl, combine the panko breadcrumbs with the melted butter.
  10. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 20-25 minutes, or until golden brown and bubbly.
  11. Let the casserole cool for a few minutes before serving.