Tuna Noodle Casserole

Ingredients

• •12 oz egg noodles
• •2 cans (5 oz each) canned tuna in water, drained
• •2 tablespoons butter
• •1 medium onion, diced
• •2 tablespoons all-purpose flour
• •1.5 cups chicken broth
• •1 cup heavy cream
• •1 cup frozen peas
• •1 cup panko breadcrumbs
• •3 tablespoons melted butter
• •to taste salt and black pepper

Directions

1. 1Preheat oven to 350°F and cook egg noodles according to package directions; drain and set aside.
2. 2Melt 2 tablespoons butter in a large skillet over medium heat, sauté diced onion until softened, about 3 minutes.
3. 3Sprinkle flour over onions and stir for 1 minute, then gradually whisk in chicken broth and heavy cream until smooth.
4. 4Stir in drained tuna, cooked noodles, and frozen peas; season with salt and pepper, then transfer to a greased 9x13 baking dish.
5. 5Mix panko breadcrumbs with 3 tablespoons melted butter and sprinkle evenly over the casserole.
6. 6Bake for 20-25 minutes until the topping is golden brown and the casserole is heated through.

💡 Undercook noodles slightly before tuna casserole bakes; they continue absorbing creamy sauce in the oven and otherwise become soft.

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