Canned Tuna and Egg Noodle Casserole

Ingredients:

• 340 g wide barley noodles
• 3 x 170g cans of white longfin tuna in its own juice, drained
• 110g salted butter + extra for greasing the pan
• 1 medium onion, diced
• 170 g of champignons, finely chopped
• 1/4 cup premium flour
• 3 cups warmed whole milk
• 0.5 tbsp. dry sherry
• 1/4 cup finely chopped red bell pepper
• 2 tbsp chopped fresh parsley
• 0.5 tbsp. panko breadcrumbs
• For serving: green salad and crusty bread

Preparation:

1. Preheat oven to 200°C.
2. Bring a pot of water to a boil and cook the egg noodles according to package directions until al dente. Drain and set the noodles aside.
3. Meanwhile, melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until softened, 3-4 minutes. Add the mushrooms and cook, stirring, for another couple of minutes. Sprinkle the flour evenly over the mixture and toss until the onions and mushrooms are completely coated. Cook, stirring, for another minute.
4. Add the milk and sherry and stir until smooth. Simmer the sauce until it's nice and thick, 3-4 minutes. Season with salt and pepper to taste; stir. Taste. (Or make your own sauce from scratch.) milk and cream cheese).
5. Add the tuna and toss it into the sauce. Then add the bell pepper and 1 tablespoon of parsley. Toss the noodles until they are coated with the sauce. Grease a 9 x 13-inch baking dish and transfer the noodle mixture into the dish.
6. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the breadcrumbs and the remaining 1 tablespoon parsley.
7. Sprinkle the casserole with breadcrumbs and bake until golden brown, 25-30 minutes. Serve hot with a green salad and warm crusty bread.
   
   

   Note

   
   If you prepare in advanceAssemble the casserole dish and refrigerate for up to 24 hours before baking. If you're baking a chilled casserole, bake for 10-15 minutes longer.