lori's tuna noodle casserole

How To Make lori's tuna noodle casserole

• 1

  Preheat oven to 350F. Bring water to a boil in a medium to large saucepan. Reduce heat and simmer while making the bechamel.
• 2

  In a large saucepan, melt the butter. Add the flour and stir to make a roux. Cook over medium heat until it begins to color (but not brown), about 2 minutes. Add the milk and stir until thickened.
• 3

  Add the mayonnaise, frozen peas, pimientos, onions, and herb seasoning. Simmer for 1-2 minutes, adding a bit of milk if it gets too thick. You want to be able to coat the noodles.
• 4

  Add the drained and flaked tuna to the bechamel, stir to combine and turn off the heat. Taste and adjust seasoning, if needed (salt, pepper, herb seasoning). It should be a tiny bit salty because you'll be adding the bland noodles.
• 5

  Bring the water back to a boil. Add the noodles and cook per the package directions. About 7 minutes. Drain the noodles and add them to the pot with the bechamel. Use a silicone spoon or spatula to gently coat the noodles with the sauce. Transfer the mixture into the baking dish.
• 6

  Make the topping: melt the butter in a saucepan. Add the soft bread crumb and saute for about a minute, then add the panko. Stir to incorporate. Add the grated parmesan. Stir again. Sprinkle the topping over the tuna mixture in the baking dish. NOTE: I just crumble whatever bread I have on hand into pea-sized pieces. A leftover hotdog bun is the perfect size.
• 7

  Bake for 20-25 minutes until the casserole is bubbly and the topping has browned. Serve.
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