How to Make Tuna Noodle Casserole

• 10 oz (280 g) egg noodles
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2.5 cups (600 ml) milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 cups (150 g) shredded cheddar
• 2 cans (5 oz / 140 g each) tuna, drained
• 1 cup (150 g) frozen peas
• 1 cup (50 g) breadcrumbs or crushed crackers

1. Heat the oven to 375°F (190°C) and boil the noodles 2 minutes short of the package time; drain.
2. Melt the butter in a saucepan, whisk in the flour, and cook 1 minute.
3. Pour in the milk slowly, whisking, and cook 4–5 minutes until it thickens enough to coat a spoon. Season with salt and pepper.
4. Off the heat, stir in 1 cup of the cheese until smooth.
5. Fold the sauce through the noodles with the tuna and frozen peas, then spread it in a buttered 9x13 dish.
6. Top with the remaining cheese and the breadcrumbs and bake 25–30 minutes until bubbling and browned. Rest 5 minutes before serving.

• Leftover cooked chicken or salmon swaps in for the tuna one-for-one.
• Assemble it a day ahead, refrigerate, and add 10 minutes to the bake.

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