Tuna Casserole

 

Ingredients

• 7 ounces dried egg noodles
• 1 cup (150 g) frozen peas,
• 2 cans (5 oz each) tuna packed in water, drained and flaked
• 1/2 cup freshly grated parmesan cheese

WHITE SAUCE

• 1/4 cup salted butter
• 1/4 cup flour
• 1 teaspoon oregano
• 1 teaspoon basil
• dash of thyme
• 1/2 teaspoon salt
• 3 1/2 cups whole milk

TOPPING

• 1/3 cup bread crumbs
• 2 tablespoons butter melted

Instructions

1. Pre-heat oven to 350° F.
2. In a small bowl combine melted butter and bread crumbs, set aside.
3. In a large pot of boiling salted water cook the egg noodles al dente and drain, set aside. (3-5 minutes)
4. In a small pot of boiling water cook the peas until tender.
5. In a medium pot over medium heat melt butter, whisk in flour, basil, oregano, thyme and salt and whisk constantly for one minute.
6. Slowly whisk in the milk and stir constantly.
7. When sauce starts to boil, lower the heat to simmer and whisk constantly until thickened.
8. Remove from heat and add the parmesan cheese stir to combine.
9. Fold in the drained noodles, peas and tuna.
10. Pour into the skillet or 10×8 baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve.