Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 cup heavy cream*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 2 cups dried egg noodles
- 1 tablespoon butter, plus extra for topping
- 1/2 cup diced onion
- 1/2 cup chopped cremini mushrooms
- 1/2 cup finely diced celery
- 1/2 cup peas
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon lemon zest
- 1 6-oz. can tuna drained
- 1/2 cup bread crumbs
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 350°F.
- Melt 2 tablespoons of butter in a saucepan over medium heat. Slowly whisk in the flour and cook for 1-2 minutes while stirring.
- Gradually pour in the milk and cream, whisking until the mixture thickens and bubbles. Stir in salt, pepper, and nutmeg, then pour the mixture into a large bowl.
- Boil the egg noodles in salted water until al dente. Drain and set aside.
- In a skillet, heat 1 tablespoon of butter over medium heat. Sauté the diced onion, mushrooms, and celery for about 8-10 minutes until tender.
- Add the peas, salt, pepper, lemon zest, and drained tuna to the skillet, then remove from heat.
- Combine the sauce, filling, and noodles in a medium bowl, stirring well.
- Divide the mixture into 2 ramekins or a small baking dish. Top with breadcrumbs, drizzle with extra melted butter, and bake for 20 minutes until bubbling.
Notes
For a richer flavor, use more heavy cream.
Consider adding a sprinkle of cheese on top before baking for a cheesy casserole variant.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.