tuna casserole

Ingredients For tuna casserole

• 4 c

  (9 oz.) uncooked egg noodles
• 2 Tbsp

  clarified butter
• 1/2 c

  white onions, diced
• 1/2 c

  celery, diced
• 1/2 c

  carrots, diced
• 1/2 c

  red peppers, diced
• 8 oz

  button mushrooms, washed and sliced
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 2 lg

  cloves garlic, pressed
• 1 Tbsp

  freshly squeezed lemon juice
• 3 Tbsp

  unbleached all-purpose flour
• 2 c

  half-and-half
• 2 can

  (6 oz. each) tuna packed in water, drained
• 3/4 c

  frozen peas, half way thawed
• 1 tsp

  creole seasoning
• 1/2 tsp

  hot paprika
• 1/2 tsp

  dried basil
• 1/2 tsp

  dried thyme leaves
• 1 1/2 c

  sharp cheddar cheese, grated and divided
• 1 c

  panko breadcrumbs
• 1 Tbsp

  fresh chopped parsley
• 1 Tbsp

  butter, melted