Baked pasta with flaky tuna, peas, creamy sauce, and crunchy golden breadcrumbs.
# What You’ll Need:
→ Pasta
01 - 9 oz egg noodles or fusilli
→ Vegetables
02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Tuna
05 - 2 cans (6 oz each) tuna in water, drained
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese
→ Topping
14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 2-quart baking dish.
02 - Boil egg noodles in salted water until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 3 minutes until softened and fragrant.
04 - Sprinkle flour over onion and garlic. Stir constantly and cook for 1 minute to form a roux.
05 - Gradually whisk in milk, bringing mixture to a simmer. Cook, stirring, until thickened, approximately 3 to 4 minutes.
06 - Remove from heat. Stir in sour cream, salt, black pepper, dried thyme if using, and shredded cheddar until smooth.
07 - Fold tuna, peas, and cooked pasta gently into the sauce until evenly coated.
08 - Transfer mixture into prepared baking dish, spreading evenly.
09 - Mix panko breadcrumbs with melted butter and grated Parmesan cheese. Evenly sprinkle over the casserole surface.
10 - Bake uncovered for 20 to 25 minutes until bubbly and golden brown on top.
11 - Allow to cool for 5 minutes before serving.
