Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::6
Yield::6 servings
Ingredients
½ (16 ounce) package yolk-free egg noodles (such as No Yolks®)
2 tablespoons butter
1 (16 ounce) package cremini mushrooms, thinly sliced
1 ½ cups peas
½ medium yellow onion, chopped
½ teaspoon kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
¾ cup low-sodium chicken broth
2 cups grated white Cheddar cheese
1 (8 ounce) can water-packed tuna, drained and flaked
½ cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
¼ cup panko bread crumbs
1 tablespoon butter, melted
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.
Cook's Note:
Try 1/2 white Cheddar and 1/2 Velveeta(R) also!