Ingredients

• 3 tablespoons unsalted butter
• 0.5 cups finely diced yellow onion
• 1.5 teaspoons kosher salt , divided
• 3 tablespoons all-purpose flour
• 4 cups cold milk
• 1 cup shredded white Cheddar cheese
• 1 package dry egg noodles , 12 ounce
• 2 cans tuna packed in olive oil , 5.5 ounce
• 0.75 cups frozen peas , thawed and drained
• 1 pinch cayenne pepper
• 0.25 teaspoons freshly ground black pepper
• 0.25 teaspoons Worcestershire sauce
• 0.5 cups plain bread crumbs
• 0.5 cups grated Parmigiano-Reggiano cheese
• 2 tablespoons olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
2. 2 Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
3. 3 Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
4. 4 Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
5. 5 Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
6. 6 Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.

Nutrition per serving