Name: Tuna and Noodles Casserole

Ingredients:

• 12 ounces egg noodles (maybe 6 cups cooked)
• 3 tablespoons butter
• 1/2 white onion diced
• 3 cloves garlic minced
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup milk
• 2 cups frozen peas
• 2 6-ounce cans solid white albacore tuna
• 2 cups shredded cheddar cheese
• 1 cup panko bread crumbs
• 1/4 cup grated parmesan cheese
• 2-3 teaspoons olive oil

Instructions:

• Preheat oven to 400 degrees and lightly grease a 9x13 pan.
• Cook the egg noodles according to the package directions.
• Drain and add pasta to prepared pan.
• Meanwhile, melt butter in a medium-sized saucepan over medium heat.
• Add in onion and sauté 5 to 7 minutes, until softened.
• Stir in garlic and flour and cook 1 minute.
• Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
• Once mixture has thickened, stir in peas, and tuna.
• Pour over pasta in the 9x13 pan.
• Add in cheddar cheese and toss to coat.
• In a small bowl, use a fork to mix together bread crumbs, parmesan, and olive oil. Sprinkle over the pasta.
• Bake in the preheated oven, uncovered, for 15 to 20 minutes, until bread crumbs are lightly browned.

Comments: 3/26/2020 - Done during the coronavirus pandemic, so I substituted 2 cups of rice for the noodles. I wanted less than six servings so I used 1/2 to 2/3 of each ingredient. I used a 2-quart casserole dish. I still got maybe 8 servings.
11/14/2020 - Again I made less than a full recipe, but it filled our largest casserole dish. Here’re my quantities: 4 cups noodles, 1 1/2 cup broth, 3/4 cup milk, 1 1/2 cup peas, 3/4 cup bread crumbs, and 3 tablespoons parmesan cheese. Everything else was as given in the recipe.

Source: https://thestayathomechef.com/tuna-casserole/

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