Tuna Noodle Casserole 83% Complete

Instructions 5 steps

1. <p>Preheat oven to 375°F. </p><p>Lightly grease a large 9&nbsp;x&nbsp;13-inch casserole dish. Cook the egg noodles according to package directions until al dente. </p><p>Drain and set aside.</p>

   💡 Al dente, we'll be cooking them back in the oven
2. <p>In a large pot or Dutch oven, melt 2 Tbsp of the butt<em>er </em>over medium heat. Add the fresh mushrooms and sauté until they have released their liquid and are browned, about 5-7 minutes. Add the frozen mirepoix and continue to cook until the vegetables are tender, about 5 minutes. Remove the vegetables from the pot and set aside.</p>

   💡 This can be prep ahead
3. <p>Reduce the heat to medium-low. Add the remaining 4 Tbsp of butter to the pot. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly (do not let it brown). This is your roux. Slowly pour in the warmed milk and the chicken broth while whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, stirring frequently, and cook until it has thickened to a consistency that coats the back of a spoon.</p>

   6 min

   💡 about 5 - 8 minutes
4. <p>Remove the sauce from the heat. Stir in the Worcestershire sauce, dried thyme, black pepper, and salt. Taste and adjust seasonings as needed. Fold the reserved sautéed mushrooms and mirepoix back into the sauce. Gently mix in the drained tuna, frozen peas, and the cooked egg noodles.</p>
5. <p>Transfer the mixture to the prepared casserole dish. In a small bowl, toss the panko breadcrumbs with the 2 Tbsp of melted butter. If using cheese, sprinkle the shredded cheese evenly over the casserole, then top with the buttered panko breadcrumbs. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let stand for 5-10 minutes before serving.</p>

   22 min

   💡 Bake for 20 - 25 minutes