Classic Tuna Noodle Casserole with Peas and Breadcrumb Topping Tuna Noodle Casserole

Preheat the oven to 200°C.

Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook for 6–7 minutes until al dente. Drain and set aside.

While the noodles cook, melt the butter in a medium saucepan over medium heat. Add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Whisk in the flour and cook for 1 minute, stirring constantly. Gradually pour in the milk, whisking continuously. Cook for 4–5 minutes until the sauce thickens and coats the back of a spoon.

Remove the sauce from heat. Stir in the shredded cheddar cheese until melted, then season with salt and pepper. Fold in the drained tuna and frozen peas.

Combine the cooked noodles with the sauce mixture and transfer to a 1.5-litre baking dish. Sprinkle the panko breadcrumbs evenly over the top.

Bake for 15–18 minutes until bubbly and the breadcrumbs are golden brown. Let rest for 2 minutes before serving.