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Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 15 min
Cook time: 40 min
Ingredients: 350 g egg noodles; 150 g yellow onion (diced, ½ of 1 large); 175 g sliced mushrooms; 145 g unsalted butter; 15 g garlic (minced); 75 g all-purpose flour; 600 g chicken stock; 15 g Better Than Bouillon chicken paste (or sub with chicken bouillon powder); 10 g kosher salt; 15 g Dijon mustard; 150 g heavy cream; 100 g cream cheese; 450 g tuna (4 cans, preferably chunkier varieties like Wild Planet or Starkist); 200 g frozen peas; 100 g shredded medium cheddar cheese; 50 g grated parmesan cheese; Black pepper (about 20 cranks); 40-50 g olive oil (for fried panko topping); 60 g panko bread crumbs; 50 g olive oil; panko breadcrumbs (pinch of salt)

Tuna noodle casserole is like a hug from your mom. This is how most midwesterners eat their seafood and we love it. This dish is perfect for feeding large groups, bring it to your next potluck or have a night in with the fam.

Prep Time: 15

Cook Time: 40

Servings: servings

Ingredients

350 g egg noodles
150 g yellow onion, diced, ½ of 1 large
175 g sliced mushrooms
145 g unsalted butter
15 g garlic, minced
75 g all-purpose flour
600 g chicken stock
15 g Better Than Bouillon chicken paste, or sub with chicken bouillon powder
10 g kosher salt
15 g Dijon mustard
150 g heavy cream
100 g cream cheese
450 g tuna, 4 cans, preferably chunkier varieties like Wild Planet or Starkist
200 g frozen peas
100 g shredded medium cheddar cheese
50 g grated parmesan cheese
Black pepper, about 20 cranks
40-50 g olive oil, for fried panko topping
60 g panko bread crumbs

FRIED PANKO BREADCRUMBS:

50 g olive oil
panko breadcrumbs, pinch of salt

Metric – US Customary

Instructions

Bring 4 quarts of water to a boil. Salt the water and cook the egg noodles until slightly al dente (about 1 minute less than package instructions). Drain off the noodles, coat them with a little olive oil, and set aside.
In a large pot, melt your butter. Add in the diced onion, garlic, and a pinch of salt. Cook until the onions soften, about 3-4 minutes.
Add mushrooms with another pinch of salt. Sauté until mushrooms are softened and lightly browned, about 4 minutes.
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.
Add cooked noodles, tuna (crumbled), frozen peas, cheddar, parmesan, and black pepper. Fold together, adding 30-40g (2-3tbsp) of water if it looks too dry.
Transfer to a 9×13 casserole dish. Top with fried panko and additional grated parmesan. See instructions for fried panko below.
Bake at 425°F/200°C for 20-25 minutes until golden and bubbly.
Allow the casserole to sit for 10 minutes before eating.

FRIED PANKO BREADCRUMBS:

Heat saute pan over medium high and add 50g or 4tbsp 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.