3 cups wide egg noodles about 5 oz
- 1/4 cup unsalted butter
- 1 cup celery chopped
- 1 red bell pepper chopped
- 1/2 onion diced
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 1/4 cups whole milk
- 2 tbsp Dijon mustard
- 12 oz water packed chunk tuna drained
- 1/2 cup frozen peas thawed
- 4 oz cheddar cheese shredded
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tbsp parsley chopped
- 1 tbsp butter melted
Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish and set aside.*
Cook noodles according to package directions, removing when al dente. Drain, and set aside.
Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion and cook until onion is translucent, stirring frequently.
Stir in flour, salt and pepper. Slowly add milk and cook, stirring constantly until thick and bubbly. Stir in Dijon mustard.
Add tuna, peas, noodles, and cheddar cheese and fold into the sauce.
Pour mixture into the prepared dish.
Combine breadcrumbs, Parmesan cheese, smoked paprika parsley and melted butter in a small bowl and sprinkle over the top.
Bake casserole for 25 to 30 minutes, uncovered, or until heated through and golden brown on top. Let stand for a few minutes before serving.
*I suggest using a round (deeper) dish to avoid having the casserole dry out.
**Prepare the casserole as directed but stop just before adding the topping. Cover and refrigerate. Pull from the refrigerator before you preheat your oven so your casserole isn’t quite so cold. Sprinkle the topping on and bake. You’ll need to add 5 to 10 minutes to the total cooking time.