📝 About This Recipe
This elevated take on the quintessential American mid-century classic transforms humble pantry staples into a gourmet experience of textures and flavors. Featuring a velvety, from-scratch Mornay sauce infused with sharp cheddar and nutty Gruyère, it swaps canned soup for fresh aromatics and a crisp, buttery panko-parmesan crust. It is the definitive 'hug in a bowl,' offering a nostalgic creaminess balanced by bright peas and savory flaked tuna.
🥗 Ingredients
The Pasta & Protein
- 12 ounces Wide Egg Noodles (dry weight)
- 10-12 ounces Albacore White Tuna (canned in water, drained and flaked)
- 1.5 cups Frozen Sweet Peas (thawed)
The Creamy Base
- 4 tablespoons Unsalted Butter
- 1 Yellow Onion (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 8 ounces Cremini Mushrooms (cleaned and sliced)
- 3 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour
- 2.5 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 1 teaspoon Dijon Mustard
- 2 tablespoons Fresh Parsley (chopped)
The Golden Topping
- 1 cup Panko Breadcrumbs
- 1/4 cup Parmesan Cheese (finely grated)
- 2 tablespoons Melted Butter
- 1/4 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package directions (the noodles should be firm/al dente as they will finish cooking in the oven).
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3
In the last 30 seconds of boiling the noodles, toss the thawed peas into the pasta water. Drain the noodles and peas together and set aside.
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4
In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion and celery, sautéing for 4-5 minutes until softened.
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5
Add the sliced mushrooms to the skillet. Cook for 6-8 minutes until the mushrooms have released their moisture and turned golden brown.
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6
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
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7
Slowly whisk in the milk and heavy cream, a little at a time, ensuring no lumps form. Simmer the sauce for 3-5 minutes until thickened enough to coat the back of a spoon.
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8
Remove the sauce from heat. Stir in the Dijon mustard, chopped parsley, and 1 cup of the shredded cheddar cheese until smooth and melted.
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9
Gently fold the flaked tuna, cooked noodles, and peas into the cheese sauce. Season with salt and cracked black pepper to taste.
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10
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
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11
In a small bowl, combine the panko breadcrumbs, grated parmesan, melted butter, and smoked paprika. Mix until the crumbs are evenly coated.
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12
Scatter the breadcrumb mixture over the casserole. Bake for 25-30 minutes until the sauce is bubbling at the edges and the topping is deeply golden brown.
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13
Let the casserole rest for 5-10 minutes before serving; this allows the sauce to set slightly for the perfect creamy consistency.
💡 Chef's Tips
Always undercook your noodles by 2-3 minutes; they absorb the sauce in the oven and will become mushy if fully cooked beforehand. Use high-quality canned tuna (solid white albacore) and drain it very well to prevent the sauce from becoming watery. For the creamiest results, grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which can make the sauce grainy. If the sauce seems too thick before baking, add an extra splash of milk to loosen it up. For a classic retro touch, you can substitute half of the panko with crushed potato chips.
🍽️ Serving Suggestions
Serve with a crisp green side salad tossed in a sharp lemon vinaigrette to cut through the richness. Pairs beautifully with steamed green beans or roasted asparagus. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the creamy seafood flavors. For a cozy family dinner, serve with warm garlic bread or buttery dinner rolls.