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

June 15, 2015 Dexie Jane casserole dishes, casserole recipes, cheesy tuna and pasta casseroles, cheesy tuna casserole, easy casseroles, tuna and egg noddles casserole, tuna and noodles casserole, tuna and pasta casseroles, tuna casserole

Cheesy Tuna & Egg Noodle Casserole

Print Recipe

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

Instructions

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.