Difficulty: Easy
Ingredients
butter, for greasing
Noodles:
salt
1 bag of wide egg noodle
Sauce:
2 cups milk
3 tbsp butter
1 large white onion, chopped
1 cup celery, chopped
3 tbsp all-purpose flour
1/2 cup chicken stock
1 cup grated Parmesan
1 cup velvetta cheese
1 tsp fresh thyme leaves, minced or 1/2 tsp dried thyme
1/2 tsp garlic powder
salt
pepper
pinch nutmeg
11 ounces vacuumed packed white tuna or 2 cans of tuna
Topping:
2 cups panko breadcrumbs
1 cup grated Parmesan
4 tbsp butter, melted
1 tsp of Herb de Provence
Salt
pepper
Directions
Preheat the oven to 350 degrees F. Butter 4 to 6 ramekins or a casserole dish. Set aside.
For the noodles: Put a pot of salted water on to boil. Drop in egg noodles. Cook to al dente according to package directions. Do not overcook, drain and set aside.
For the sauce: Put the milk in a saucepan over medium heat and bring just before boiling. Remove from the heat.
In a large skillet or saucepan, sweat the onions and celery in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook until a pale blonde color, 3 to 4 minutes. Add the scalded but cooled milk to the roux a little at a time, whisking to keep from clumping. Add the chicken stock, whisking it in a little at a time. Cook for 15 to 20 minutes over medium-low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce the heat to low. Add the Parmesan and velvetta. Add more milk if the sauce is too thick, whisking in a little at a time. Remove from the heat. Stir in the garlic powder, thyme, salt, pepper, nutmeg and tuna.
For the topping: Put the breadcrumbs, 1/2 cup Parmesan, butter, Herb de Provence and salt and pepper to taste into the bowl to combine well.
In a large bowl, combine cooked noodles with the sauce until well combined. Place noodles in the individual greased baking bowls or one large baking dish.
Place the topping on the noodles and bake for 30 min. Watch to make sure the topping does not burn.
Serves 4-6
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