Ingredients

The following ingredients have 8 Servings
  • 12 oz egg noodles
  • 3 cans 5oz each, wild tuna in water
  • 1 cup carrots, (cubed)
  • 1 whole white/ yellow onion, (diced)
  • 4 cloves garlic, (minced)
  • 2 tbsp all-purpose flour
  • 1 1/2 cups low-sodium chicken stock
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 cups frozen peas
  • 1 cup frozen corn
  • 1 cup mild cheddar cheedse, (shredded)
  • 2 tbsp panko breadcrumbs OR parmesan cheese
  • 1 tbsp olive oil
  • 1 pinch sea salt and pepper, (to taste)
  • 1 tbsp fresh parsley

Instruction

  • Pre-heat oven to 400F degrees. Grease a 9x13 baking dish and set aside.
  • Cook egg noodles according to package instructions. Drain and set aside
  • Heat oil in large sauce pan over medium-high heat. Add onion and carrots, sauté for about 5 minutes. Then dd garlic, peas and corn, sauté for 2-3 minutes.
  • Stir in the flour and cook for 1 minute, tossing the veggies to coat evenly.
  • Whisk in chicken stock until combined, then stir in milk, heavy cream, salt, pepper and tuna. Continue to cook, stirring occasionally , for an additional 5 minutes
  • Add cooked egg noodles to the tuna and veggies mix, toss to combine. Stir in cheddar cheese until and stir well.
  • Transfer tuna and veggies to the prepared baking dish. Top with panko breadcrumbs or parmesan cheese.
  • Bake for 23-25 minutes or until the top of the pasta starts to turn golden and crispy.