INGREDIENTS

½ bag egg noodles (about 175 grams)

  • 2 cans water-packed tuna, flaked

  • 2 cups fresh or frozen peas

  • For the sauce:

  • 2 tablespoons butter

  • 1 small white onion, finely chopped

  • ¼ cup unbleached all-purpose flour

  • 1 1/3 cup whole milk 

  • salt and pepper to taste

  • For the topping:

  • 1 cup cheddar cheese, grated

  • 1 cup crushed potato chips, corn flakes or breadcrumbs

Tuna Noodle Casserole

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

Cook pasta: Bring a large pot, ¾ filled with water to boil. Add a tablespoon or two of salt. Add pasta and cook al dente, according to the the package instructions. Drain pasta and transfer to a medium-sized bowl.

  1. Prepare the sauce: While the pasta is cooking, melt butter in a medium-sized saucepan on medium-high heat. Add onion and cook until translucent. Sprinkle the flour into the pan and stir, cooking the flour with the onions for about 1 minute. Add the milk, stir and cook until sauce thickens. Season to taste with salt and pepper. Remove from heat.

  2. Assemble casserole: Preheat oven to 400°F. Add tuna and peas into the bowl with cooked pasta. Pour sauce on top and gently stir everything together. Transfer to a lightly buttered 8 x 11-inch casserole dish and smooth out. Sprinkle with grated cheddar, followed by crumbled potato chips, corn flakes or breadcrumbs.

  3. Bake for 25 minutes. Let cool for 5 minutes before serving.