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Tuna noodle casserole
Stroller Envy

Tuna Noodle Casserole with Peas

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Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz dried wide egg noodles
  • 10 oz canned tuna in water two 5-ounce cans, drained
  • 1 1/2 cups frozen peas
  • 4 tablespoons unsalted butter divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium vegetable broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan

Method
 

  1. Heat oven to 375°F. Use 1 teaspoon of the butter to grease a 9x13-inch dish. Cook noodles in boiling water for 2 minutes less than package directions; drain.
  2. Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir 1 minute. Gradually whisk in milk and broth; simmer 3–5 minutes until lightly thickened. Stir in mustard, zest, salt and pepper.
  3. Fold in noodles, tuna and frozen peas. Spread in the dish. Melt the remaining 2 teaspoons butter and mix with panko and Parmesan; scatter over the casserole.
  4. Bake uncovered 25–30 minutes, until golden and the center reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
For freezing, prepare through the filling step, cool promptly in shallow containers and refrigerate within 2 hours. Freeze cold filling airtight for up to 2 months; keep the breadcrumb topping separate and dry. Thaw filling overnight in the refrigerator, transfer to a baking dish and heat covered at 375°F for 25–35 minutes. Add freshly mixed topping and bake uncovered another 15–20 minutes, until 165°F in the center.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.