2 cans of Chunk Light Tuna
1 bag of Egg Noodles
1 bag of Frozen Peas, Thawed
1 Medium Onion, diced
1 clove of Garlic, minced
4 Tablepoons of Extra Virgin Olive Oil
2 tsp. dill
1 tsp. red pepper flakes
1 tsp. dry mustard
1 cup of grated Cheddar Cheese
2 cups of 1 % milk
3 Tablespoons of Butter
2 Tablespoons of Flour
Salt & Pepper to taste
Preheat oven to 425 degrees.
Set pot of water to a boil.
In the meantime, sauté onions in olive oil until slightly soft. Then add tuna, peas, garlic, and spices, and sauté until peas are warm and flavors have combined, remove from heat.
When water boils, salt, and add egg noodles.
Make a roux with 2 Tbs. of the butter and flour over low heat, add half of the cheese and whisk until melted.
Once pasta has cooked, combine with milk & cheese mixture and then combine this mixture with tuna and peas.
Butter a 13 x 9 glass baking dish. Pour ½ of pasta mixture into baking dish, top with the rest of the cheese, and pour the rest of the pasta on top of that.
Mix 1 Tbsp. of butter with breadcrumbs and mix with fingers until small balls form. Top casserole with breadcrumb mixture.
Bake uncovered for 15-20 minutes or until golden brown on top.