Recipe Directions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and mushrooms, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
- Slowly whisk in the milk until smooth and thickened. Stir in the Dijon mustard and season with salt and pepper to taste.
- Remove the skillet from heat and stir in the cooked egg noodles, drained tuna, frozen peas, and shredded cheddar cheese until well combined.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- In a small bowl, combine the breadcrumbs with a drizzle of melted butter. Sprinkle the breadcrumb mixture over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Kitchen Equipment Needed
- Large skillet
- Mixing bowls
- Whisk
- 9×13 inch baking dish
How to Store Leftovers
If you happen to have any leftovers (although it’s rare with this crowd-pleaser), simply store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through.
