Ingredients

10 ounces wide egg noodles (about 4 1/2 cups)

3 tablespoons unsalted butter

3 cloves garlic (minced)

2 large shallots (diced)

2 tablespoons all-purpose flour

3 1/2 cups half and half

2 teaspoons Dijon mustard

8 ounces shredded sharp white cheddar cheese (about 2 cups)

3 (5-ounce) cans tuna in water (drained)

1 cup frozen green peas (rinsed)

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons chopped fresh chives

1/3 cup Panko

1/3 cup freshly grated Parmesan

1 tablespoon lemon zest

1 tablespoon olive oil

Instructions

Step 1: In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain well and set aside.

Step 2: Preheat the oven to 400 degrees F (200 degrees C).

Step 3: Melt the butter in a Dutch oven over medium heat. Add the minced garlic and diced shallots, stirring frequently, and cook until fragrant, about 2 minutes.

Step 4: Whisk in the flour and cook for about 1 minute until lightly browned to create a roux.

Step 5: Gradually stir in the half and half and Dijon mustard. Continue cooking, stirring often, until the mixture thickens slightly, about 4 to 5 minutes.

Step 6: Remove the pot from heat and stir in the shredded cheddar cheese until melted and smooth, about 2 minutes.

Step 7: Add the cooked noodles, drained tuna, and rinsed peas to the cheese sauce. Season with salt and freshly ground black pepper to taste, then mix gently to combine.

Step 8: In a small bowl, combine the Panko, Parmesan, lemon zest, and olive oil to create the crispy topping.

Step 9: Sprinkle the Panko mixture evenly over the casserole. Place the Dutch oven or transfer to a baking dish if preferred.

Step 10: Bake uncovered in the preheated oven until the top is golden brown and bubbly, about 25 to 30 minutes.

Step 11: Remove from the oven and let cool slightly. Serve immediately, garnished with chopped fresh chives if desired.

Tips & Variations

For extra flavor, add a teaspoon of smoked paprika or a splash of hot sauce to the cheese sauce.

Swap the green peas for frozen corn or sautéed mushrooms for a different vegetable twist.

Use whole milk instead of half and half for a lighter sauce, though it will be less rich.

Fresh tuna or cooked chicken can replace canned tuna for a variation.

FAQs

Can I use regular milk instead of half and half?

Yes, regular milk can be used as a substitute, but the sauce will be less creamy and rich. To thicken, you may need to cook the sauce a little longer.

Can I prepare this casserole in advance?

Absolutely. Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.