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Cheesy Tuna & Egg Noodle Casserole

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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
 

  1. Boil water to cook the egg noodles al dente.
  2. 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.
  3. 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°
  4. 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.
  5. Sprinkle panko crumbs on top. Bake it in the oven for 20 minutes.