⏳ Yield & Time

Yield: 6 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 pound Egg Noodles
• 4 tablespoons Butter
• 4 tablespoons All-Purpose Flour
• 2 cups Milk
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Paprika
• dash Nutmeg
• 1/2 cup, grated Parmesan Cheese
• 2 (5 ounce) cans, drained Tuna
• 1 cup Breadcrumbs
• 2 tablespoons, melted Butter

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Set aside. Don't forget this step; otherwise, your casserole will stick! I learned this the hard way...
2. Cook the noodles: Bring a large pot of salted water to a boil. Add 1 pound of egg noodles and cook according to package directions. Once cooked, drain the noodles in a colander and rinse them with cold water to stop the cooking process. Set aside. Make sure to drain them well; nobody likes a soggy casserole!
3. Make the creamy sauce: In the same large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of all-purpose flour. Cook for 1-2 minutes, stirring constantly, to make a roux. This is crucial for thickening the sauce. Don't rush this step!
4. Gradually whisk in 2 cups of milk. Continue whisking until the sauce is smooth and thickened. Reduce the heat to low and simmer for a few minutes. This creates a perfectly smooth and creamy base for your casserole.
5. Stir in the seasonings: Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of paprika, and a dash of nutmeg. Whisk until everything is well combined. Add 1/2 cup of grated Parmesan cheese, and stir until it melts into the sauce. Mmm, cheesy goodness!
6. Add the tuna: Gently fold in two 5 ounce cans of tuna, drained. Make sure not to overmix; you want to keep the tuna in nice chunks. My friend, Sarah, always says that the texture is key!
7. Combine noodles and sauce: Add the cooked noodles to the creamy sauce and stir until they are evenly coated. It helps to use two spoons to gently fold the noodles into the sauce to prevent breaking them. Be gentle now!
8. Pour into the baking dish: Pour the noodle mixture into the prepared 9x13 inch baking dish. Spread it evenly to ensure even baking. Don't worry if its a bit messy, its a home-cooked meal, after all!
9. Top with breadcrumbs: In a small bowl, combine 1 cup of breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole. This adds a delightful crunch to the casserole, trust me!
10. Bake: Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Keep an eye on it to prevent burning! Maybe set a timer. I once burned a casserole...oops!
11. Let it cool slightly: Once baked, remove the casserole from the oven and let it cool slightly before serving. Enjoy! This part is the hardest; waiting for it to cool. Just a little bit, though!

📝 Notes

• For a richer flavor, use whole milk instead of low-fat milk.
• Feel free to experiment with different types of cheese. Cheddar, Gruyere, or even a blend would be delicious!
• If you want a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños.