Tuna Noodle Casserole

Ingredients

• 400 gBroad egg noodles
• 3 (170 g) cansCanned chunk light tuna, drained
• 200 gFrozen peas
• 200 gWhite mushrooms, sliced
• 2 cups2% milk
• 1½ cups shreddedOld cheddar, shredded
• 2 tbspAll-purpose flour
• 2 tbspSalted butter
• ½ mediumYellow onions, diced
• 2 clovesGarlic, minced
• 1 tbspCanola oil
• 1 tspSalt
• 1 tspGround black pepper

Method

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the 400 g egg noodles and cook for 8–10 minutes, stirring occasionally, until al dente. Drain well and set aside.⏱ 10 min timer in cook mode
2. While noodles cook, heat 15 ml canola oil in a large oven-safe skillet or Dutch oven over medium heat. Add the 125 g diced yellow onions and cook until softened, about 3–4 minutes. Add the 10 g minced garlic and 200 g sliced mushrooms, and cook for another 5–7 minutes until mushrooms are tender and browned.⏱ 11 min timer in cook mode
3. Push vegetables to one side of the skillet. Add 30 g butter to the empty side and let it melt. Sprinkle in 30 g all-purpose flour and cook, stirring constantly, for 1 minute to create a roux.⏱ 1 min timer in cook mode
4. Gradually whisk in 500 ml milk until the sauce is smooth and thickened, about 3–5 minutes. Season with 6 g salt and 2.5 g black pepper. Stir in the cooked vegetables.⏱ 5 min timer in cook mode
5. Remove skillet from heat. Stir in the drained 510 g canned tuna, 200 g frozen peas, and the cooked egg noodles. Mix gently to combine everything.
6. Sprinkle 100 g of the shredded cheddar cheese over the top of the casserole. Bake for 20–25 minutes, or until bubbly and the cheese is melted and lightly golden. If desired, sprinkle the remaining 50 g cheddar cheese on top for the last 5 minutes of baking.⏱ 25 min timer in cook mode