Easy/Cheesy Tuna Noodle Bake

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Prep Time 10

Cook Time 45

Ingredients

Garlic Breadcrumbs

2 tablespoons butter
½ cup panko breadcrumbs
½ teaspoon salt
1 clove garlic minced
1 tablespoon fresh chopped parsley

Tuna Noodles

12 ounces wide egg noodles
2 tablespoons butter
2 tablespoons flour
½ cup dry white wine
1 ½ cups milk
1 teaspoon Old Bay or other seafood seasoning
1 teaspoon Tabasco or other hot sauce
1 cup grated Fontina cheese
½ cup frozen peas
2 cans regular size tuna, drained

Instructions

For the breadcrumbs, heat a skillet over medium-high heat with the butter, panko, and salt. Stir to combine until the breadcrumbs are lightly golden, then turn the heat off the skillet. Add the garlic and parsley and stir a few more times, then set aside until ready to use.
For the tuna noodles, cook the pasta to al dente and reserve a cup or so of the cooking water right before draining. Then, preheat a large ovenproof skillet to medium-high heat and the oven to 350F.
When the skillet is hot, add the butter and the flour. Stir to form a paste, then slowly pour in the wine, whisking as you go. Pour in the milk in the same way, very slowly, whisking as you go so the milk incorporates with the flour/wine mixture. Add the seafood seasoning and the hot sauce. When the sauce is bubbly and thick, gently stir in the noodles, tuna, cheese, and peas. Taste the sauce and add salt and pepper to your preference, then turn off the heat and sprinkle the garlic breadcrumbs over the entire skillet.
Bake the dish at 350F for 10 minutes, then broil for 1-2 minutes to brown the top of the dish.
Enjoy!

Notes

If you don't have a skillet that can go in the oven, transfer the noodle mixture to a baking dish before adding the breadcrumbs, then bake as directed.

If you don't bake right away, cover with foil and keep in the fridge for a few days or freeze. Bake at 350F from frozen or from the fridge until hot (may take up to an hour if the dish is frozen), then broil as directed to brown the top.