Ingredients

• 12 ounce package dry egg noodles
• 3 tablespoons butter
• 1/2 yellow onion - finely diced
• 3 tablespoons flour
• 3 1/2 cups cold milk
• 1 (10-oz) can condensed cream of mushroom soup
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (7-oz) cans tuna - well drained, crumbled
• 3/4 cup frozen peas - thawed - drained
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey jack cheese
• 1/2 cup plain bread crumbs
• 2 tbsp olive oil

Instructions

Step 1

Melt the butter in a medium saucepan, and sauté the onions over med-low heat for about 4 minutes, or until translucent. Turn up the heat to medium; add the flour, and cook, stirring, for another 2 minutes. While whisking vigorously, slowly pour in one cup of the cold milk.

Step 2

When the mixture begins to simmer, add the rest of the milk, can of mushroom soup, salt, and pepper. Cook, stirring occasionally, until the sauce thickens, and comes to a simmer. Remove from heat, and reserve.

Step 3

Cook noodles in boiling salted water, one minute less than the directions call for. Drain well, and add to a large mixing bowl. Add the sauce, tuna, peas and about 2/3 of the cheese. Mix with a spatula to combine.

Step 4

Preheat oven to 350 degrees F.

Step 5

Pour the mixture into a lightly oiled 9 x 13 casserole dish, and top with the rest of the cheese. Mix the breadcrumbs and olive oil together in a small bowl until combined. Sprinkle evenly over the casserole. Bake for 35 minutes, or until browned and bubbly.