Check out this yummy recipe for Tuna Noodle Casserole from Wild Thyme with chef, Allison Davis!

Tuna Noodle Casserole 

1 bag of egg noodles

2 TBSP butter

1 onion diced

2 TBSP flour

1 cup of chicken broth

2 cups of milk

1 pint of mushrooms sliced

1 bag of frozen peas, thawed, rinsed, and drained

16 ounces of tuna in the can, (preferably wild caught)

6 ounce of gruyere cheese

1 cup of shredded parmesan

1 lemon, juiced

salt and pepper to taste

1 cup of panko or Japanese style bread crumbs

Cook the egg noodles in a stockpot according to package instructions and set aside

In a medium saucepan add the butter and melt over a medium-high heat. Add the onions and cook until translucent (about 2-3 minutes). Add the sliced mushrooms and peas and continue to saute for another 2-3 minutes. Add the tuna.  Season with salt and pepper and set aside.

In another sauce pan, on a high heat add 1 TBSP of butter and the flour and stir until smooth and combined.   Pour in the milk and broth and bring to a boil until slightly thickened.  Stir in the gruyere cheese and add the lemon juice. Season the cheese sauce with salt and pepper to taste.

In a medium size casserole dish add the egg noodles and the tuna mixture and mix until it is evenly distributed. Pour the cheese sauce over the top and stir until everything is evenly coated.  Sprinkle the parmesan cheese and breadcrumbs over the top of the casserole and season with salt and pepper.

Bake the casserole in the oven at 350 degrees until the breadcrumbs are browned and the cheese sauce is bubbly. (about 15-20 minutes)

Serve and enjoy!