← Nouns Cooking · American

Ingredients

• 340 g wide egg noodles
• 3 tbsp Butter
• 1 Onion, diced
• 1 celery stick, diced
• 225 g Mushrooms, sliced
• 3 tbsp Plain (all-purpose) flour
• 360 ml chicken or vegetable stock
• 360 ml Milk
• 150 g Cheddar, grated
• 300 g tinned tuna (drained weight), flaked
• 150 g frozen peas
• 40 g Panko breadcrumbs
• 1 tbsp butter, melted, for the topping

Method

1. Heat the oven to 190°C (170°C fan, 375°F). Cook the noodles in salted boiling water for 2 min less than the packet says, then drain.
2. Melt the butter in a large pan over medium heat and cook the onion, celery and mushrooms for 7–8 min, until soft and the mushroom liquid has cooked off.
3. Stir in the flour for 1 minute, then gradually whisk in the stock and milk. Simmer, stirring, for 3–4 min until smooth and thick. Take off the heat and stir in two-thirds of the cheese until melted.
4. Fold in the noodles, tuna and peas and season with salt and pepper. Tip into a buttered 23 x 33 cm dish.
5. Mix the panko with the melted butter and scatter it over the top with the rest of the cheese.
6. Bake for 20–25 min, until bubbling and golden. Let it settle for 5 min before serving.

Tips

• For the classic diner crunch, swap the panko for a couple of handfuls of crushed crisps (potato chips).
• Assemble up to a day ahead and keep it covered in the fridge; add 10 min to the baking time.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks The Modern Proper