Casserole Thats Actually Good. (2 Ways)

By Brian Lagerstrom · 60 min

Ingredients

Instructions

1. Boil 4 quarts of water and salt it. Cook the egg noodles until slightly al dente, about 1 minute less than the package says. Drain, toss with a little olive oil, and set aside.
2. In a large pot, melt the butter. Add the diced onion, garlic and a pinch of salt, and cook until the onion softens, 3-4 minutes.
3. Add the mushrooms with another pinch of salt and sauté until softened and lightly browned, about 4 minutes.
4. Stir in the flour and cook for 1 minute. Pour in the chicken stock, then add the bouillon, salt, Dijon, heavy cream and cream cheese. Stir until smooth and velvety.
5. Add the cooked noodles, crumbled tuna, frozen peas, cheddar, parmesan and black pepper. Fold together, adding 30-40g (2-3T) water if it looks too dry.
6. Transfer to a 9x13 casserole dish. Top with the fried panko and extra grated parmesan.
7. Bake at 425°F/200°C for 20-25 minutes, until golden and bubbly.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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GarlicOnionCheeseCreamMushroomParmesan cheeseHeavy creamChicken