I consider this the king of comfort pans. What I like about this recipe, besides being simple and easy, is that it doesn’t require the traditional can of cream of mushroom soup — but it still has the same amount of creamy, decadent goodness that any casserole should have. Serve it with a green salad on the side.
Ingredient
3 tablespoons unsalted butter
½ Cup Finely diced yellow onion
1 ½ teaspoons Kosher salt, divided
3 Tablespoons All-purpose Flour
4 cups of cold milk
1 cup grated white cheddar cheese
1 Package (12 ounces) dry egg noodles
2 cans (5.5 ounces) tuna wrapped in olive oil, drained and crumbled, or to taste
¾ Cup frozen peas, thawed and drained
1 pinch of Cayenne pepper
¼ Teaspoon freshly ground black pepper
¼ Teaspoon Worcestershire Sauce
½ Cup plain breadcrumbs
½ Cup grated Parmigiano-Reggiano cheese
2 tablespoons Of Olive oil
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Direction
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly butter a 9 x 13 inch baking dish.
Melt 3 tablespoons of butter in a medium saucepan over medium heat. Saute the onion with 1/2 teaspoon of kosher salt until it softens and becomes translucent, 3 to 4 minutes. Add the flour and cook, stirring, for 3 minutes, reducing the heat if necessary.
Pour in the cold milk and whisk for 1 minute. Heat over medium-high heat and cook, stirring frequently, until the Sauce thickens and simmers. Remove from heat, stir in the Cheddar cheese and set aside until ready to use.
Fill a large saucepan with water and the remaining salt and let it boil quickly. Cook the egg noodles for 5 minutes. Drain well and transfer to a large mixing bowl. Stir in the reserved Sauce, followed by the tuna, peas, Cayenne pepper, black pepper and Worcestershire Sauce. Mix with a spatula until smooth.
Pour the mixture into the prepared bowl. Mix the breadcrumbs, Parmigiano-Reggiano cheese and olive oil in a small bowl until combined and look like wet sand. Sprinkle evenly over the casserole.