Hearty baked pasta with tender noodles, flaky tuna, peas, creamy sauce, and a crunchy breadcrumb top.
# What You Need:
→ Pasta
01 - 9 oz egg noodles or fusilli
→ Vegetables
02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Tuna
05 - 2 cans (6 oz each) tuna in water, drained
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese
→ Topping
14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, sauté for 3 minutes until softened and fragrant.
04 - Sprinkle flour into skillet and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in milk, simmering and stirring until thickened, about 3 to 4 minutes.
06 - Remove from heat, stir in sour cream, salt, pepper, thyme if using, and cheddar cheese until smooth.
07 - Fold tuna, peas, and cooked pasta gently into sauce mixture until evenly incorporated.
08 - Transfer mixture to prepared baking dish.
09 - Mix breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over casserole surface.
10 - Bake uncovered for 20 to 25 minutes until bubbling and topping is golden brown.
11 - Let rest for 5 minutes before serving.
