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.