Ingredients

• 1 , 12 ounce
• 4 tablespoons butter
• 0.5 cups onion
• 0.5 cups chopped celery
• 2 teaspoons minced garlic
• 3 tablespoons all-purpose flour
• 0.5 teaspoons salt
• 0.13 teaspoons cayenne pepper
• 3.5 cups whole milk
• 2 cups sharp Cheddar cheese
• 1 , 12 ounce
• 3 tablespoons drained capers
• 2 teaspoons Dijon mustard
• 2 slices sourdough
• 0.5 teaspoons seafood seasoning
• 2 Romas tomatoes

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
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, 7 to 9 minutes. Drain noodles and return to pot.
3. 3 Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and garlic. Cook, stirring frequently, until tender, about 6 minutes. Gradually stir in flour, salt, and cayenne. Cook, stirring constantly, until flour is lightly golden, about 1 minute. Whisk in milk. Cook, whisking constantly, until thickened and bubbly. Gradually stir in 1 cup cheese. Cook, stirring constantly, until cheese melts and sauce is smooth.
4. 4 Stir sauce, tuna, capers, and mustard into noodles. Transfer to prepared dish.
5. 5 Melt remaining 1 tablespoon butter. Toss bread cubes with melted butter and seafood seasoning. Arrange tomato slices over noodle mixture. Sprinkle with remaining 1 cup cheese. Top with seasoned bread cubes.
6. 6 Bake in the preheated oven until hot and bubbly and bread cubes are lightly browned, 25 minutes.

Nutrition per serving