The Very Best Tuna Noodle Casserole

Warm, satisfying, winged and uncomplicated, this is the Real Individual Eel Noodle Casserole instruction around. Carrots, peas and tunny are blending with a creamy sauce then done with noodles before existence lidded with a unctuous, tender encrustation. Succor nutrient mollify is here.

So, one day&I had a design set for the day and laziness carried over from the previous day in the form of crumbs, unwashed dishes and a heaping rabble bag that requisite to go out.  Everything I predetermined to make that day was feat to compel a lot of effort&no amount of drink was exploit to get my face in accommodate to get everything I needed done within a commonsense abstraction. And then there's the matter of party. I decided to scramble up something I've been significance to egest for years&..Tuna Noodle Casserole.  It was never a favourite of mine maturation up.  In fact, I visited a person and was welcome for dinner&.I nearly gagged at the tableland when party was served. Tunny Noodle Casserole&emphasis on the tuna&.lots of tuna&.lots of real malodorous.

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped sweet onion
• 3/4 cup finely chopped carrot
• 2 celery stalks finely chopped
• 2 garlic cloves minced
• 2 tablespoons cornstarch
• 3 1/2 cups low sodium chicken stock
• 1 cup half and half
• 1 teaspoon dry mustard
• 1 teaspoon fresh chopped thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 cup frozen peas thawed
• 6 ounces wide egg noodles
• 1 5 ounce can water packed tuna drained and flaked
• 1/2 cup shredded cheddar cheese
• 3 tablespoons butter melted
• 1/2 cup panko bread crumb

Instructions

1. Preheat oven to 400 degrees.
2. In a large deep skillet, heat the olive oil over medium-high heat.
3. Add the onions to the pan and cook until softened, approximately 3-5 minutes.
4. Stir in the carrots and celery. Cook until softened, about 4 minutes.
5. Add the garlic and cook for one more minute.
6. Sprinkle the cornstarch over the vegetables and toss to coat thoroughly.
7. Slowly stir in the chicken stock and bring the mixture to a boil while stirring constantly.
8. Turn the heat to low and stir in the half and half, mustard, thyme, salt, pepper, peas, noodles and tuna.
9. Allow the casserole to simmer, uncovered, for 5-6 minutes until the noodles begin to soften.
10. Stir in the cheese.
11. In a small bowl, toss the butter with the panko and then sprinkle the mixture over the casserole.
12. Transfer the skillet to the oven and bake for 15-20 minutes or until golden and bubbling.
13. Serve immediately.

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