Classic Tuna and Pea Casserole

Ingredients

Parsley

2 tablespoons, finely chopped

Parmesan cheese

1/2 cup, grated

Breadcrumbs

1 cup

Salt and pepper

to taste

Dijon mustard

1 tablespoon

Chicken broth

1 cup

Milk

1 cup

All-purpose flour

1/4 cup

Butter

4 tablespoons

Frozen peas

2 cups

Canned tuna

2 cans (5 ounces each), drained

Egg noodles

3 cups

Instructions

1. Preheat the oven to 375°F.
2. Cook the egg noodles according to package instructions until al dente. Drain well and set aside.
3. In a large skillet, melt the butter over medium heat. Sprinkle in the flour and cook for 1 minute, stirring constantly to create a roux.
4. Gradually whisk in the milk and chicken broth into the roux. Continue to cook, stirring frequently, until the sauce thickens, about 5 minutes.
5. Stir in the Dijon mustard, salt, and pepper, adjusting to taste.
6. Add the drained tuna, frozen peas, and cooked egg noodles to the skillet. Stir until everything is well combined and coated with the sauce.
7. Transfer the mixture to a greased casserole dish.
8. In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and chopped parsley. Sprinkle this breadcrumb mixture evenly over the casserole.
9. Bake for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden and crispy.
10. Allow the casserole to cool for a few minutes before serving. Enjoy hot from the oven.