Tuna Noodle Casserole

By pinkadidas178

Ingredients

• Casserole:
• 2 tablespoons unsalted butter, plus more for baking dish
• One 12-ounce bag egg noodles (or 4 cups)
• Kosher salt
• 1 pound tuna drained and flaked
• 10 ounces frozen peas, thawed
• 3 cups shredded sharp Cheddar or whatever mix you want
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon whole dried thyme
• Freshly ground black pepper
• few celery stalks, chopped
• 4 teaspoons Worcestershire sauce
• 1 tablespoon prepared horseradish
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock or broth
• 2 cups heavy cream (substitute)
• Topping:
• 1 1/2 cups panko breadcrumbs (Japanese)
• 1 1/2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Details

Adapted from google.com

Preparation

Step 1

For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.

Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl.

In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions, celery and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed. Pour the sauce over the prepared noodles in the large bowl and quickly stir to combine. Combine all other ingredients including veggies and cheeses. Immediately pour into the prepared dish.

For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes. Let it rest 5 minutes before serving.