Ingredients

• ½ , 16 ounce
• 2 tablespoons butter
• 1 , 16 ounce
• 1.5 cups peas
• 0.5 medium yellow onion , chopped
• 0.5 teaspoons kosher salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 0.75 cups low-sodium chicken broth
• 2 cups grated white Cheddar cheese
• 1 , 8 ounce
• 0.5 cups grated Parmesan cheese , divided
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 1 tablespoon lemon juice
• 0.25 cups panko bread crumbs
• 1 tablespoon butter , melted

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
3. 3 While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
4. 4 Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
5. 5 Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
6. 6 Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
7. 7 Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.

Nutrition per serving