Tuna Noodle Casserole

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  250 g Yellow Onion
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  8 oz Mushrooms, White, Sliced
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  0.5 cup Peas, Sweet, Frozen
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  8 oz Pasta, Egg Noodles, Wide, Dry
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  12 oz Canned Tuna
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  4 tbsp Butter
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  1 tsp 1 Tsp Salt (Divided, $0.04)
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  2 tbsp Flour, All-Purpose, White
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  2 cup Whole Milk
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  1 cup Vegetable Broth, Low Sodium
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  4 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  2 tbsp Bread Crumbs, Dry, Plain
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  40 g Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Finely dice the onion and add it to a skillet with 1 Tbsp butter. Sauté over medium heat for 3–5 minutes until softened.
2. 2Slice the mushrooms and add them to the skillet with ¼ tsp each salt and pepper. Sauté over medium heat for about 5 minutes until the mushrooms soften. Remove the mushroom-onion mixture and set aside.
3. 3Add 2 Tbsp butter and the flour to the skillet. Cook over medium heat, whisking constantly, for 1 minute as the butter melts and the mixture foams.
4. 4Pour in the milk, broth, and cream cheese. Whisk continuously over medium heat for about 5 minutes until the cream cheese fully melts, the sauce simmers, and thickens. Stir in the cooked mushroom-onion mixture and frozen peas, then season with salt.
5. 5Bring a large pot of water to a boil over high heat. Add the egg noodles and cook for about 7 minutes until just tender. Drain in a colander.
6. 6While the noodles cook, melt 1 Tbsp butter in a small bowl. Stir in the breadcrumbs and Parmesan until combined.
7. 7Combine the creamy sauce, drained noodles, and drained tuna in a large bowl. Divide the mixture evenly into 6 airtight containers while hot, then top each portion with the breadcrumb mixture.
8. 8Refrigerate until ready to serve. To reheat, transfer to a 9×9-inch casserole dish, cover with foil, and bake at 350°F for 20–25 minutes until heated through and the topping is golden brown.