Classic Tuna Noodle Casserole

We are stepping back in time with this retro casserole. It is my take on the classic Tuna Noodle Casserole. One of those casseroles from your childhood that I’m sure you all remember. Let me know what you think about this version and y’all enjoy.

 

 

Ingredients:

4 tablespoons butter
1 bag egg noodles cooked al dente
1 half sweet onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon dried basil
2-3 cloves minced garlic
4 tablespoons AP flour
2 cups chicken stock
1 cup whole milk
1 cup frozen peas
1 cup grated parmesan cheese
1 teaspoon lemon juice
9 ounce can of tuna in water
seasoned bread crumbs
6-8 tablespoons butter

Add the 4 tablespoons butter to a large pan over medium heat
Dice onion and add to he pan to soften 2-3 minutes.
Add the seasonings to the onions along with garlic. Watch so garlic doesn’t burn.
Add the flour and stir to combine. Cook for 203 minutes to cook out the raw flour taste.
Now add chicken stock and mix well. Scrape bottom to get anything loosened.
Add milk and stir to combine. Cook 1-2 minutes till it comes to a light boil.
Pour in the lemon juice, tuna and peas, along with half the parmesan cheese.
Turn off heat and add the noodles. Toss to coat in sauce.
Pour in a prepared 9×13 baking dish
Sprinkle the top with remaining parmesan cheese and the seasoned bread crumbs.
Dot the top with the remaining butter.

Bake 20-30 minutes in a 350°F oven