Ingredients
- Fine salt (as needed)
- 8 ounces broad egg noodles
- 4 tbsp unsalted butter, plus more as needed
- 8 ounces mushrooms, sliced
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 cup mayonnaise
- 1 1/2 cups frozen peas, thawed
- 2 cans (5- to 6-ounce) tuna in water, drained and flaked
- 2 to 3 tbsp coarsely chopped pimientos, drained
- 1 cup breadcrumbs, soft and fresh
- 2 tbsp unsalted butter, melted
- 1/4 tsp fine salt, or more to taste
- 1 tbsp finely chopped fresh parsley, optional for garnish
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Instructions
- Preheat the oven to 350°F (180°C). Bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and rinse with cold water. Set aside.
- In a large saucepan, melt 4 tbsp of unsalted butter over medium heat. Add the sliced mushrooms and sauté until golden brown and tender.
- Sprinkle the 3 tbsp of all-purpose flour over the mushrooms. Cook while stirring continuously until the flour smells toasty, about 1 to 2 minutes.
- Gradually whisk in the 2 1/2 cups of milk. Keep whisking to avoid lumps until the sauce thickens.
- Stir in the 1/2 cup mayonnaise, 1 1/2 cups peas, flaked tuna, and chopped pimientos. Season with salt and simmer for 1 minute.
- Add the cooked noodles to the sauce and stir well. Transfer to a lightly buttered 2-quart baking dish.
- In a small bowl, mix 1 cup breadcrumbs with the 2 tbsp melted butter and 1/4 tsp salt. Sprinkle over the casserole.
- Bake for about 25 minutes, or until bubbly and golden brown. Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Feel free to add cheese or swap ingredients based on preference. Perfect for leftovers and easily adjustable for dietary needs.