Ingredients
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3 tablespoons unsalted butter
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½ cup finely diced yellow onion
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1 ½ teaspoons kosher salt, divided
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3 tablespoons all-purpose flour
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4 cups cold milk
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1 cup shredded white Cheddar cheese
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1 (12 ounce) package dry egg noodles
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2 (5.5 ounce) cans tuna packed in olive oil, drained and crumbled, or to taste
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¾ cup frozen peas, thawed and drained
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1 pinch cayenne pepper
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¼ teaspoon freshly ground black pepper
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¼ teaspoon Worcestershire sauce
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½ cup plain bread crumbs
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½ cup grated Parmigiano-Reggiano cheese
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2 tablespoons olive oil
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
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Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
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Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
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Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
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Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
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Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.
Chef's Notes
You can use melted butter instead of olive oil for the topping if preferred.
Cook egg noodles for 1 minute less than their individual package instructions call for.
If you have them around, crushed up potato chips might be the best topping for this instead of bread crumbs.
Editor's Note:
Please note the differences in ingredient amounts and the use of potato chips instead of bread crumbs when using the Allrecipes magazine version of this recipe.
Nutrition Facts (per serving)
511 | Calories |
23g | Fat |
46g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 511 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 10g | 52% |
Cholesterol 86mg | 29% |
Sodium 809mg | 35% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 3g | 9% |
Total Sugars 8g | |
Protein 30g | 59% |
Vitamin C 4mg | 4% |
Calcium 362mg | 28% |
Iron 3mg | 18% |
Potassium 446mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.