Ingredients

The following ingredients have 4 Servings
  • 8 oz egg noodles
  • 10 oz (2 x 5-oz cans) canned tuna in water ((drained) )
  • 9 oz frozen peas
  • 1 cup freshly shredded cheddar cheese
  • ¼ cup unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • ¼ cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp garlic powder
  • 1½ teaspoons kosher salt
  • ¼ tsp black pepper
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter ((melted))

Instruction

  • Preheat oven to 425°F.
  • Add 1 tsp of salt into boiling water. Cook noodles for 1 minute less than the direction for al dente. Drain and rinse under cold water.
  • Melt butter in a saucepan over medium-high heat. Add onion and celery. Cook for 3-4 minutes or until soft.
  • Add flour, cook, keep stirring for 2 minutes or until it smells toasted.
  • Whisk in the broth, milk, garlic powder, salt, and black pepper. Cook, whisking frequently until thickened (as thick as condensed soup), about 5 minutes.Adjust seasoning with additional salt or a small amount of chicken bouillon if needed.
  • In a large mixing bowl, add pasta, tuna, cheese, frozen peas, and béchamel sauce. Stir to combine then transfer to a 2 to 2½ qt baking dish.
  • Mix panko breadcrumbs with melted butter. Sprinkle on top of casserole.
  • Bake until bubbly and the cheese is melted for about 18 minutes.