Description
A comforting and hearty casserole made with broad egg noodles, tender mushrooms, and flaky tuna, topped with a delightful breadcrumb crust.
Ingredients
- 8 ounces broad egg noodles
- 4 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 cup mayonnaise
- 1 1/2 cups thawed frozen peas
- 2 (5 to 6-ounce) cans tuna in water, drained and flaked
- 2 to 3 tablespoons coarsely chopped pimientos, drained
- 1 cup fresh breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon fine salt (more to taste)
- 1 tablespoon finely chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven to 350°F (180°C).
- Cook the broad egg noodles in salted boiling water until al dente, about 7 to 9 minutes. Drain and rinse briefly with cold water.
- In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add the sliced mushrooms and sauté until golden brown and tender.
- Sprinkle 3 tablespoons of flour over the mushrooms and stir for 1-2 minutes. Gradually whisk in 2 1/2 cups of milk, stirring until the sauce thickens.
- Stir in 1/2 cup of mayonnaise, thawed peas, flaked tuna, and coarsely chopped pimientos. Season with salt and simmer for 1 minute.
- Combine the cooked noodles with the sauce, then transfer to a lightly buttered 2-quart baking dish, spreading evenly.
- For the topping, mix 1 cup of breadcrumbs with 2 tablespoons melted butter and a pinch of salt, then sprinkle over the casserole.
- Bake for about 25 minutes until the casserole bubbles and the topping is golden brown. Garnish with parsley before serving.
Notes
Customize your veggies by adding bell peppers or using different types of canned fish for a twist.