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Tuna Noodle Casserole
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|7 ounces||dried egg noodles, (3 - 3 1/2 cups cooked)|
|FOR THE WHITE SAUCE|
|3 1/2 cups||milk, (I use 2%)|
|1/2 cup||freshly grated parmesan cheese|
|1 cup||frozen peas 150 grams, you can substitute for broccoli or cauliflower|
|2 ounces||cans tuna 2 x 6 1/2, 2 x 184 grams, drained and flaked|
|FOR THE TOPPING|
|1/3 cup||bread crumbs|
|2 tablespoons||butter melted|
Pre-heat oven to 350° (180° celsius). Lightly grease a 10 x 8 x 2 inch (27 x 21 x 6 centimeter) baking dish.
In a small bowl with a fork combine melted butter and bread crumbs, set aside.
In a large pot of boiling salted water cook the egg noodles al dente and drain.
In a small pot of boiling water cook the peas till just tender.
In a medium pot over low to medium heat melt 1/4 cup butter, whisk in flour, basil, oregano, thyme and salt. Slowly whisk in the milk and stir constantly until sauce thickens**
**make sure the sauce starts to boil, then once it starts to boil lower the heat to simmer it whisking constantly until thickened.
Remove from heat and add the parmesan cheese stir to combine.
Fold in the drained noodles, peas and tuna.
Pour into the baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve. Enjoy!