Tuna Noodle Casserole

🥘 Ingredients

• wide egg noodles 8 oz
• water 4 qt
• kosher salt 1 Tbs
• yellow onion 1 medium
• celery 2 ribs
• unsalted butter 4 Tbs
• all-purpose flour ¼ cup
• whole milk 2 cup
• chicken stock 1 cup
• sharp cheddar 4 oz
• Dijon mustard 2 tsp
• black pepper ½ tsp
• lemon juice 2 tsp
• oil-packed tuna 10 oz
• frozen peas 1 cup
• panko 1 cup
• melted butter 2 Tbs

1. 1

   Boil wide egg noodles in water with kosher salt 6 min , two minutes short of the box, because they finish in the oven.
2. 2

   Sweat yellow onion and celery in unsalted butter in a saucepan 5 min , then cook all-purpose flour into them for a minute without letting it colour.
3. 3

   Whisk whole milk and chicken stock into @&( timer a ladle at a time and 5 min , until it coats the back of a spoon.
4. 4

   Melt sharp cheddar , Dijon mustard , black pepper and lemon juice into @&( timer off the heat.
5. 5

   Fold @&( timer , oil-packed tuna and frozen peas into @&( timer with a spatula, in big strokes — the tuna should stay in pieces you can see.
6. 6

   Scatter panko tossed with melted butter over @&( timer in a buttered dish and 25 min at 375°F (190°C), until the top is brown and the edges bubble.