Ingredients:

  • 12 oz Wide Egg Noodles
  • 2 cups Fresh Broccoli Florets, cut small
  • 1 tsp Sea Salt
  • 4 tbsp Unsalted Butter
  • 1/4 cup All-purpose Flour
  • 2.5 cups Whole Milk
  • 0.5 cup Heavy Cream
  • 1 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • 0.5 tsp Dry Mustard
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper
  • 10 oz Solid White Albacore Tuna in water, drained and flaked
  • 1 cup Sharp Cheddar Cheese, shredded
  • 0.5 cup Frozen Peas
  • 1 cup Panko Breadcrumbs
  • 2 tbsp Unsalted Butter, melted
  • 0.25 cup Grated Parmesan Cheese
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease your baking dish with a bit of butter or non stick spray.
  2. Boil the 12 oz Wide Egg Noodles in salted water for 2 minutes less than the package directions. Note: They will finish cooking in the oven sauce.
  3. Add the 2 cups Fresh Broccoli Florets to the boiling noodle water during the last 2 minutes of cooking until bright green and slightly tender.
  4. Drain the noodles and broccoli well and set them aside in a large mixing bowl.
  5. In the same pot used for noodles, melt 4 tbsp Unsalted Butter over medium heat until it starts to foam.
  6. Whisk in 1/4 cup All purpose Flour and cook for 1 minute to remove the raw flour taste.
  7. Slowly pour in 2.5 cups Whole Milk and 0.5 cup Heavy Cream, whisking constantly until the mixture thickens and coats the back of a spoon.
  8. Stir in the 1 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Dry Mustard, 0.5 tsp Salt, and 0.5 tsp Black Pepper.
  9. Fold in the 10 oz Solid White Albacore Tuna, 1 cup Sharp Cheddar Cheese, and 0.5 cup Frozen Peas until the cheese is just melted.
  10. Combine the sauce with the noodles/broccoli, pour into the baking dish, and top with 1 cup Panko Breadcrumbs mixed with 2 tbsp melted butter and 0.25 cup Parmesan.
  11. Bake for 15-20 minutes until the top is deeply golden and the edges are bubbling. Sprinkle with 1 tbsp Fresh Parsley before serving.