Description
A comforting dish that combines tender egg noodles, creamy sauce, and flavorful tuna, perfect for family dinners.
Ingredients
- 8 ounces broad egg noodles
- 4 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 cup mayonnaise
- 1 1/2 cups frozen peas, thawed
- 2 (5- to 6-ounce) cans of tuna in water, drained and flaked
- 2 to 3 tablespoons coarsely chopped pimientos, drained
- 1 cup breadcrumbs (soft, fresh)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon fine salt (more to taste)
- 1 tablespoon finely chopped fresh parsley (for garnish, optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Bring a large pot of salted water to a boil and add the broad egg noodles, cooking until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add sliced mushrooms and sauté until golden brown and tender.
- Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and stir for 1-2 minutes to create a roux.
- Gradually whisk in 2 1/2 cups of milk, stirring until the mixture thickens.
- Stir in 1/2 cup mayonnaise, 1 1/2 cups thawed peas, 2 cans of drained and flaked tuna, and chopped pimientos. Season with fine salt to taste. Bring to a simmer and cook for 1 minute.
- Add the cooked noodles to the sauce and mix well.
- Transfer the mixture to a lightly buttered 2-quart baking dish.
- In a small bowl, combine 1 cup of breadcrumbs with 2 tablespoons of melted unsalted butter and 1/4 teaspoon fine salt. Sprinkle over the casserole.
- Bake for 25 minutes or until bubbly and the topping is golden brown. Garnish with parsley and serve hot.
Notes
For extra creaminess, consider adding cheese on top before the breadcrumbs.
