Tuna Noodle Casserole

 I love casserole with homemade noodles! This was so creamy and delicious! My Granny would make chicken casserole a lot and this is similar other then the tuna. Another great, delicious budget dinner! Creamy goodness! Sorry I missed a picture or two in the steps this was a busy night in our house trying to get dinner on the table!

 Chop onion, mushrooms, carrots, celery and press garlic.

 Add butter to a pan and heat over medium-high heat to melt. Add vegetables.

 Bad photo but saute all veggies until they soften and have a little brown starting to show. Salt and Pepper to taste.

 Add flour and cook another 2 minutes or until flour is absorbed and cooked as to make a roux. Add chicken stock 1/4 cup at a time, mixing until incorporated. Then add cream, milk and pea's.

 Toss cooked noodles in and mix well!

Add tuna and  parmigiano reggiano. Mix well to incorporate.

 Place in a 9x13 baking dish.

 Cover casserole with 1/2 cup parmigiano reggiano. Mix 1 cup panko bread crumbs,2 tablespoons melted butter and a pinch of salt mix well and place on top.

Bake in a 375 degree oven 30 minutes or until heated through and top is golden brown.

Ingrediants:

• 1 recipe Homemade Egg Noodles cooked until al dente
• 1/2 a whole Onion, Chopped
• 2 cups Mushrooms, Chopped
• 5 Carrots, Chopped
• 2 stalks Celery, Chopped
• 3 cloves Garlic Pressed or Minced
• 1/2 teaspoon Salt or to taste
• 1 teaspoon Pepper or to taste
• 3 tablespoons Butter
• 4 tablespoons Flour
• 2 cups  Homemade Chicken Stock or canned
• 2 cups Pea's
• 2/3 cup Cream
• 1 cup Milk
• 1 cup Parmigiano-Reggiano
• 2 cans (7 ounce cans) Albacore Tuna

Panko Topping:

• 2 tablespoons Melted Butter
• 1 cup panko Bread Crumbs

Preparation Instructions

This recipe makes about 8 servings.  20 minutes to prep.  30 minutes to cook.

Preheat oven to 375 degrees.

Precook noodles and set aside.

Melt butter in a large pan, add onions, mushrooms, carrots, celery and garlic. Cook until soft and slightly brown. Salt and pepper to taste.

Add flour to pan and mix to make a roux until flour is cooked about 2 minutes. Slowly add chicken stock 1/4 cup at a time. Mixing after each addition until fully incorporated and mixed in. When all chicken stock is incorporated and mixture has a gravy like consistency add cream, milk and pea's. Stir to combined and add noodles.

Mix in tuna and 1/2 cup parmigiano- reggiano. Combined well and place into a 9x13 baking dish and sprinkle remaining 1/2 cup parmigiano over the top.

To make topping mix panko bread crumbs with a pinch of salt and melted butter. Cover casserole with topping and bake for 30 minutes or until hot and browned.