Best Tuna Noodle Casserole recipe

Name: Best Tuna Noodle Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tablespoons lemon juice; ¼ cup all-purpose flour; 2 cups milk; ½ teaspoon ground black pepper; 1 (12 ounce) package egg noodles; 1 ½ cups chicken stock; 2 tablespoons finely chopped fresh parsley; 1 (8 ounce) package sliced fresh mushrooms; 1 teaspoon Dijon mustard; 1 ½ cups shredded white Cheddar cheese; ¼ teaspoon ground paprika; 1 cup panko bread crumbs; 4 tablespoons salted butter, divided; 1 small white onion, minced; 5 teaspoons olive oil, divided; 4 ¼ teaspoons kosher salt, divided; 1 cup frozen sweet peas; 2 (6 ounce) cans tuna, drained

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 2

Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.

Step 3

Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.

Step 4

Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.

Step 5

Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.