Target: 6 × 4 inches · landscape

Tuna Noodle Casserole

65 min · 6 servings

Ingredients

□ 12 oz wide egg noodles

□ 3 (5 oz) cans solid white tuna

□ 3 tbsp unsalted butter

□ 3/4 cup panko

□ 8 oz cremini mushrooms, sliced

□ 2 celery ribs

□ 1 small yellow onion

□ 3 tbsp flour

□ 2 1/2 cups whole milk

□ 1 cup peas

□ 6 oz sharp cheddar

1. Heat oven to 375 F; butter a 9-by-13-inch dish. Boil noodles 2 minutes shy of package directions, then drain.

2. Press tuna dry and flake it. Sauté mushrooms, celery, and onion in 1 tbsp butter until browned and tender.

3. Make the milk sauce, then fold in noodles, tuna, peas, and 4 oz cheddar off heat.

4. Fill dish and top with buttered panko and remaining 2 oz cheddar. Bake at 375 F for 20 minutes until bubbling and golden.

5. Rest 5 minutes so the creamy filling sets before serving.

Cook’s note: Drain tuna and stop noodles shy of done so the casserole stays creamy, not watery.