Tuna Noodle Casserole
UPGRADED TUNA NOODLE CASSEROLE
Ingredients
∙ 350g (12oz) egg noodles
∙ 150g (½ of 1 large) onion, diced
∙ 175g (1½c) sliced mushrooms
∙ 145g (10T) butter
∙ 15g (3t) minced garlic
∙ 75g (½c) all-purpose flour
∙ 600g (2½c) chicken stock
∙ 15g (1T) Better Than Bouillon chicken paste (or sub with chicken bouillon powder)
∙ 10g (2t) salt
∙ 15g (1T) Dijon mustard
∙ 150g (⅔c) heavy cream
∙ 100g (3.5oz) cream cheese
∙ 450g (4 cans) tuna (preferably chunkier varieties like Wild Planet or Starkist)
∙ 200g (1½c) frozen peas
∙ 100g (1c) shredded medium cheddar cheese
∙ 50g (½c) grated parmesan cheese
∙ Black pepper, about 20 cranks
∙ 40-50g (3-4T) olive oil, for fried panko topping
∙ 60g (1c) panko bread crumbs
Instructions
1. 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.
2. In a large pot, melt butter. Add diced onion, garlic, and a pinch of salt. Cook until onion softens (3-4 minutes).
3. Add mushrooms with another pinch of salt. Sauté until mushrooms are softened and lightly browned, about 4 minutes.
4. 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.
5. 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.
6. Transfer to a 9x13 casserole dish. Top with fried panko and additional grated parmesan. See instructions for fried panko below.
7. Bake at 425°F/200C for 20-25 minutes until golden and bubbly.
FRIED PANKO BREADCRUMBS:
Heat saute 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.
