Tuna Noodle Casserole
Tuna Noodle Casserole
Ingredients
- ½ cup (40 g) panko breadcrumbs
- ½ cup (35 g) fresh Parmesan, cheese, finely grated
- ½ lb (225 g) white mushrooms, quartered
- ¼ cup (55 g) butter
- 2 tbsp unbleached all-purpose flour
- 1 ¼ cups (310 ml) chicken broth
- 1 cup (250 ml) milk
- 1 can (284 ml) condensed cream of mushroom soup
- 2 cans (198 g each) oil-packed tuna, drained
- 1 ½ cups (225 g) frozen green peas, thawed
- 1 lemon, zest finely grated
- 3/4 lb (340 g) broad spiral egg noodles
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a bowl, combine the breadcrumbs and Parmesan. Set aside.
- In a large, deep skillet over medium-high heat, brown the mushrooms in the butter for 5 minutes. Sprinkle with the flour and cook for 1 more minute while stirring. Add the broth, milk and mushroom soup. Bring to a boil, whisking constantly, until the sauce thickens. Simmer for 2 minutes. Remove from the heat. Add the tuna, peas and lemon zest. Season with salt and pepper. Mix well.
- Meanwhile, in a large pot of salted boiling water, cook the noodles until al dente. Drain. Add the noodles to the skillet of sauce and stir to coat well. Spread the mixture out in a 13 x 9-inch (33 x 23 cm) baking dish. Sprinkle with the breadcrumb mixture.
- Bake for 17 to 20 minutes or until the breadcrumbs are golden. Let rest for 5 minutes before serving.
Tuna Noodle Casserole