Cheddar Tuna Casserole
Ingredients
- 300 gEgg noodles (mie) (raw)
- 400 gTuna (drained and flaked)
- 40 gUnsalted butter
- 1 pcYellow onion (minced)
- 1 pcApium graveolens (finely diced)
- 200 gButton mushroom (sliced)
- 30 gWheat flour
- 400 mlWhole milk
- 100 mlCream
- 150 gGreen peas (fresh or frozen)
- 150 gCheddar cheese (shredded)
- 50 gBreadcrumbs
- 50 gPotato chips (coarsely crushed)
Method
A golden crust that cracks under the spoon, revealing noodles bound by a creamy tuna sauce. The smell of melted cheese and sautéed mushrooms wafts from the piping hot dish.
- 1
Plunge the noodles into a large pot of boiling salted water. Remove them 2 minutes before the indicated time: they must remain firm as they will finish cooking in the sauce in the oven.
- 2
In a skillet, melt the butter. Add the minced onion, celery, and mushrooms. Sauté until the vegetables are tender and the mushroom water has evaporated.
- 3
Sprinkle the flour over the vegetables. Mix for 1 minute to cook the flour, then gradually pour in the milk and cream while whisking. The sauce should thicken and coat the spoon.
- 4
Off the heat, stir in the drained and flaked tuna, peas, and cooked pasta. Mix gently so as not to break the noodles.
- 5
Pour into a baking dish. Top with shredded cheddar, breadcrumbs, and crushed potato chips. Bake at 200°C until the top is golden brown and bubbling at the edges.
Frequently asked questions
How do you get this dish right?
- Don't overcook the noodles initially; they absorb the sauce's liquid in the oven.
- Squeeze the tuna well to remove all water before adding it.
- If the sauce is too thick, loosen it with a bit of the noodle cooking water.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in the oven to maintain the crunch.
