TUNA NOODLE CASSEROLE

Recipe Directions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the diced onion and mushrooms, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
5. Slowly whisk in the milk until smooth and thickened. Stir in the Dijon mustard and season with salt and pepper to taste.
6. Remove the skillet from heat and stir in the cooked egg noodles, drained tuna, frozen peas, and shredded cheddar cheese until well combined.
7. Transfer the mixture to the prepared baking dish and spread it out evenly.
8. In a small bowl, combine the breadcrumbs with a drizzle of melted butter. Sprinkle the breadcrumb mixture over the casserole.
9. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
10. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.

Kitchen Equipment Needed

• Large skillet
• Mixing bowls
• Whisk
• 9×13 inch baking dish

How to Store Leftovers

If you happen to have any leftovers (although it’s rare with this crowd-pleaser), simply store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through.