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Ingredients:

4 cups Large Egg Noodles
2 Celery Stalks (diced)
1 Small Onion (diced)
⅓ cup Whole Milk
⅔ cup Frozen Peas (defrosted)
(3) 5 oz Cans of Solid White Albacore in Water (drained)
(2) 10.5 oz Cans of Condensed Cream of Mushroom Soup
2 cups Sharp Cheddar Cheese (grated)
1 tbsp Fresh Parsley (chopped)
3 tsp Coarse Black Pepper
3 tsp Kosher Salt
Minimum 2-Quart Baking Dish

Breadcrumb Topping:

½ cup Panko Bread Crumbs
1 tbsp Unsalted Butter (melted)
½ cup Sharp Cheddar Cheese
1 tbsp Fresh Parsley (chopped)

Instructions:

Preheat the oven to 400 degrees.

In a medium bowl, combine the breadcrumb topping ingredients. Mix until well incorporated and set aside.

Boil the noodles al dente according to package directions. Drain them in a colander and rinse them under cold water.

In a medium skillet over medium-high heat, add 1 tablespoon of butter, diced onion and celery, and 1 tsp salt and 1 tsp pepper. Cook until tender, about 5 minutes.

In a large bowl, combine the noodles, onion mixture, peas, mushroom soup, milk, cheese, tuna, parsley, 2 tsp salt, and 2 tsp of pepper.

Mix until everything is well incorporated. Taste and adjust with more salt and pepper if needed.

Spread the mixture into a 2-quart casserole dish and top it with the breadcrumb topping.

Bake for about 30 minutes until it’s bubbly, and a brown crust forms on top.