Baked pasta with tuna, peas, cheddar, and a crunchy breadcrumb topping in a creamy sauce.
# 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
# How to Make It:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion and garlic, cook 3 minutes until soft and fragrant.
04 - Sprinkle flour over aromatics and cook 1 minute, stirring continuously.
05 - Gradually whisk in milk. Simmer while stirring until sauce thickens, about 3 to 4 minutes.
06 - Remove from heat and stir in sour cream, salt, pepper, thyme if used, and cheddar cheese until smooth.
07 - Fold tuna, peas, and cooked pasta into the sauce until evenly mixed.
08 - Transfer mixture into the prepared baking dish.
09 - Mix breadcrumbs, melted butter, and Parmesan cheese. Evenly sprinkle over the casserole.
10 - Bake uncovered for 20 to 25 minutes until bubbling and the topping is golden brown.
11 - Allow casserole to cool for 5 minutes before serving.
