Ingredients

The following ingredients have 4 Servings
  • ⅓ cup breadcrumbs
  • 2 tablespoons butter, (melted)
  • 7 ounces dried egg noodles
  • 1 cup (150 g) frozen peas
  • ¼ cup (½ stick / 56 g) salted butter
  • ¼ cup (31 g) all-purpose flour
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 dash thyme
  • ½ teaspoon kosher salt
  • 3½ cups (857.5 g) whole milk
  • ½ cup freshly grated parmesan cheese
  • 2 cans (5 oz each) tuna packed in water, (drained and flaked)

Instruction

  • Preheat the oven to 350° F.
  • In a small bowl combine melted butter and bread crumbs, set aside.
  • In a large pot of boiling salted water cook the egg noodles al dente and drain, set aside. (3-5 minutes)
  • In a small pot of boiling water cook the peas until tender.
  • In a medium pot over medium heat melt butter, whisk in flour, basil, oregano, thyme, and salt. Whisk constantly for one minute. 
  • Slowly whisk in the milk and stir constantly.
  • When sauce starts to boil, lower the heat to simmer and whisk constantly until thickened.
  • Remove from heat and add the parmesan cheese stir to combine.
  • Fold in the drained noodles, peas, and tuna.
  • Pour into the skillet or 10x8-inch baking dish and sprinkle with topping. Bake for 20 minutes. Let rest for 5 minutes before serving.