Family-friendly pasta bake with tender noodles, flaky tuna, and peas in a rich, creamy sauce under crispy golden 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
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 with butter or cooking spray.
02 - Cook pasta in a large pot of salted boiling water until al dente according to package directions. Drain well and set aside.
03 - In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and garlic, sauté for 3 minutes until fragrant and softened.
04 - Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly to form a roux.
05 - Gradually whisk in milk. Bring to a simmer, stirring continuously until thickened, about 3-4 minutes.
06 - Remove from heat. Stir in sour cream, salt, pepper, dried thyme, and cheddar cheese until smooth and fully incorporated.
07 - Gently fold in drained tuna, frozen peas, and cooked pasta. Mix until evenly distributed throughout the sauce.
08 - Spoon the mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan. Mix until butter evenly coats crumbs.
10 - Sprinkle breadcrumb mixture evenly over the casserole. Bake uncovered for 20-25 minutes until bubbly and golden brown on top.
11 - Let casserole rest for 5 minutes before serving to allow it to set.
