Tuna Noodle Casserole

1. 1
   prep

   Preheat the oven and prep ingredients.

   Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a bit of butter or cooking spray. Drain the canned tuna, flake it with a fork, and set aside. Thaw the frozen peas under cold running water and drain well.

2. 2
   boil · ~8 min

   Cook the egg noodles.

   Bring a large pot of water to a rolling boil. Add a teaspoon of salt, then the egg noodles. Cook for 1 minute less than the package directions recommend — they'll finish cooking in the oven. Drain in a colander and set aside.

   TIPSlightly undercooking the noodles prevents a mushy casserole.
3. 3
   saute · ~5 min

   Sauté the onion and garlic.

   In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.

   TIPDon't let the garlic brown — it turns bitter.
4. 4
   mix · ~6 min

   Make the creamy sauce.

   Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the milk while whisking continuously to avoid lumps. Bring to a gentle simmer and cook until thickened, about 4-5 minutes. Remove from heat, then stir in a pinch of salt and a pinch of black pepper.

   TIPWhisking constantly is the secret to a smooth, lump-free sauce.
5. 5
   assemble

   Combine the casserole filling.

   In the greased casserole dish, combine the drained noodles, flaked tuna, and thawed peas. Pour the cream sauce over the top and stir gently until everything is evenly coated. Stir in the lemon juice for brightness.

   TIPBe gentle when mixing to keep the tuna and noodles from breaking apart.
6. 6
   bake · ~20 min

   Add the crunchy topping and bake.

   Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs until evenly coated. Sprinkle the buttered breadcrumbs over the top of the casserole in an even layer. Place in the preheated oven and bake for 20 minutes, until the top is golden brown and the filling is bubbly around the edges.

   TIPFor extra crunch, switch the oven to broil for the last 1-2 minutes — but watch it closely!
7. 7
   rest · ~5 min

   Rest before serving.

   Remove the casserole from the oven and let it rest on a cooling rack for 5 minutes. This helps the sauce set up so the portions hold their shape when scooped.

8. 8
   serve

   Serve warm.

   Scoop generous portions onto plates or into shallow bowls and serve hot.

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