Comforting baked pasta with tender noodles, flaky tuna, sweet peas, and creamy sauce topped with golden, crunchy breadcrumbs.
# What You'll Need:
→ Pasta
01 - 9 oz egg noodles or fusilli
→ Vegetables
02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Tuna
05 - 2 cans (6 oz each) tuna in water, drained
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese
→ Topping
14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese
# Direction Steps:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain well.
03 - In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped onion and minced garlic; sauté for 3 minutes until softened and fragrant.
04 - Sprinkle flour into the skillet, stirring constantly for 1 minute to cook out the raw flour taste.
05 - Gradually whisk in milk, ensuring no lumps form. Simmer for 3–4 minutes, stirring frequently, until sauce thickens enough to coat the back of a spoon.
06 - Remove skillet from heat. Stir in sour cream, salt, pepper, dried thyme if using, and shredded cheddar until completely smooth and incorporated.
07 - Gently fold drained tuna, frozen peas, and cooked pasta into the cheese sauce until evenly distributed.
08 - Transfer the tuna mixture to the prepared baking dish, spreading it into an even layer.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan. Mix until butter evenly coats the crumbs.
10 - Sprinkle the crumb mixture evenly over the casserole. Bake uncovered for 20–25 minutes until the sauce bubbles around the edges and the topping turns golden brown.
11 - Let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly for easier scooping.
