Yummy Tuna Noodle Casserole!

My kids love egg noodles, peas and tuna (not to mention creamy alfredo sauce), so this dish was a hit! You can top the casserole with a combination of crispy panko breadcrumbs and grated Parmesan Reggiano, or just crumble plain potato chips on top like I did ;0)

TUNA NOODLE CASSEROLE

Ingredients:

1 cup whipping cream

1 cup grated Parmesan-Reggiano

1/4 cup butter

1/2 tsp salt

1/4 tsp pepper

Pinch grated nutmeg

16 oz of wide egg noodles

1 pkg (10 oz) frozen peas (I used canned because that's what I had on hand)

1 can of solid white water-packed tuna, drained and flaked

1 cup of panko breadcrumbs, or crumbled plain potato chips (although dill might be nice too!!)

• In a pot of boiling, salted water, cook egg noodles until al dente. Drain and put into a medium sized casserole dish. Stir in the tuna and peas. Set aside.


• In the same saucepan over medium-high heat, heat both the butter and whipping cream until little bubbles appear on the surface. Whisk in the Parmesan-Reggiano with the salt, pepper and nutmeg.


• Pour the alfredo sauce over the noodles and stir to ensure everything is evenly covered.


• Top with crumbled plain potato chips or panko breadcrumbs and place into a 350F oven until the topping goes golden brown and the sauce is bubbling.


• Serve and ENJOY!