CHEESY TUNA & EGG NOODLES CASSEROLE

Name: Cheesy Tuna & Egg Noodle Casserole
Ingredients: 3 cans tuna fish (drained); 1 sm onion (chopped); 1/2 can peas ((leftovers)); 1/2 bag egg noodles (cook a dente); 4 tbsp butter; 2 tbsp flour; 1 1/2 cup milk; 1 1/2 cup shredded mozzarella cheese (divided); 1/2 cup panko crumbs; 2 tbsp oil; sprinkle of garlic powder; salt and black pepper

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Cheesy Tuna & Egg Noodle Casserole

Print Recipe

Ingredients Method

Ingredients

3 cans tuna fish drained
1 sm onion chopped
1/2 can peas (leftovers)
1/2 bag egg noodles cook a dente
4 tbsp butter
2 tbsp flour
1 1/2 cup milk
1 1/2 cup shredded mozzarella cheese divided
1/2 cup panko crumbs
2 tbsp oil
sprinkle of garlic powder
salt and black pepper

Method

Boil water to cook the egg noodles al dente.
In a pan, heat up oil to saute onion. Stir in the tuna flakes, then the peas to cook for a few minutes. Season with garlic powder, salt and black pepper.
In a small pot, melt butter, stir in flour then add milk. Keep stirring for a couple of minutes. Add 1 cup of the cheese. Stir until well incorporated. Preheat the oven to 350°
Drain the egg noodles. Place ‘em back in the pot. Combine the egg noodles and cheese sauce. Stir together. Pour into a casserole dish. Top evenly with the remaining cheese.
Sprinkle panko crumbs on top. Bake it in the oven for 20 minutes.