Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Cook 12 oz egg noodles in salted water until 2 minutes shy of tender; drain. They'll finish in the casserole.

2. 2

   Melt 3 tablespoons unsalted butter in a large skillet over medium heat. Cook 8 oz sliced mushrooms 6–8 minutes until they give up their liquid and brown. Sprinkle in ¼ cup all-purpose flour and stir 1 minute. Gradually whisk in 2½ cups milk, then 1 teaspoon Dijon, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer 3–4 minutes until creamy and thick enough to coat a spoon.

3. 3

   Fold in the noodles, two 5-oz cans tuna (drained), 1 cup frozen peas, and ½ cup shredded cheddar. Spread into a greased 9-by-13-inch baking dish.

4. 4

   Top with the remaining ½ cup cheddar and ½ cup panko. Bake 25–30 minutes until bubbling at the edges and the top is golden. Rest 5 minutes before scooping. You want a creamy tuna noodle casserole with a crunchy topping — not a dry pasta brick or a watery soup under pale crumbs.