Modes

Ingredients

• 2 cups of egg noodles or pasta of your choice
• 2 Tablespoons of unsalted butter
• 1 small onion, finely diced
• 1 stalk of celery, finely diced
• 1 cup of button mushrooms, sliced
• 2 cloves of garlic, minced
• 1/4 cup of all-purpose flour
• 1 cup of chicken or vegetable broth
• 2 cups of whole milk
• 1/2 cup of heavy cream
• 2 5-ounce cans of high-quality tuna, drained
• 1 cup of sharp cheddar cheese, shredded
• 1 cup of frozen peas
• 1 Tablespoon of dijon mustard
• 1 teaspoon of worcestershire sauce
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of salt, adjusted to taste
• 1/2 teaspoon of smoked paprika
• 1/2 cup of Panko breadcrumbs
• 1/2 cup of Parmesan cheese, grated
• 2 Tablespoons of fresh parsley, chopped, optional

Instructions

Preheat the Wolf Oven to 375°F on Roast Mode.

Bring a large pot of salted water to a boil. Cook the egg noodles or pasta until al dente according to the package instructions. Drain and set aside.

In a large skillet, melt the butter over medium heat.

Add the diced onion, garlic, celery, and mushrooms. Sauté for 5 to 7 minutes, until the vegetables are soft and the mushrooms have released their moisture. Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 2 minutes to form a roux.

Gradually whisk in the chicken broth, whole milk, and heavy cream. Continue whisking until the sauce thickens, about 3 to 5 minutes.

Remove the skillet from the heat and fold in the drained tuna, cheddar cheese, and frozen peas. Mix until well combined.

Stir in the Dijon mustard, Worcestershire sauce, ground black pepper, salt, and smoked paprika.

To assemble, add the cooked pasta to dish. Then add the tuna mixture and stir until evenly coated with the sauce.

In a small bowl, mix the Panko breadcrumbs with the grated Parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.

Place the casserole in the preheated oven on rack position 4. Bake for 20 to 25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Remove the casserole from the oven and garnish with chopped parsley before serving.