Ultimate Tuna Noodle Casserole

DIRECTIONS

1. Cook No Yolks Extra Broad Noodlesaccording to package directions. Drain.
2. Preheat oven to 375 degrees F. In a large, oven-safe skillet over medium heat, melt 2 tablespoons butter. Add onion, celery, and mushrooms and cook, stirring occasionally, until slightly softened, 5 minutes. Season with salt, pepper, and cayenne.
3. Sprinkle over flour and cook until cooked through, 2 minutes. Add chicken broth and whole milk and bring to a simmer. Let thicken for 2-3 minutes. Turn off heat.
4. Stir in lemon juice, tuna, cheddar, ¼ cup Parmesan, and herbs and mix to combine.
5. In a small microwave-safe bowl, melt remaining tablespoon of butter. Mix with Panko and remaining Parmesan and sprinkle over top of noodles. Bake until bubbly and golden, 17-19 minutes.

6. INGREDIENTS

   • 8 oz. No Yolks® Extra Broad Noodles
   • 3 tbsp. unsalted butter, divided
   • ½ medium yellow onion, chopped
   • 2 stalks celery, chopped
   • 1 pt. (8-oz.) cremini mushrooms, thinly sliced
   • ½ tsp. kosher salt
   • Freshly ground black pepper
   • Pinch cayenne
   • 2 tbsp. flour
   • ¾ c. low-sodium chicken broth
   • ½ c. whole milk
   • 1 tbsp. lemon juice
   • 1 (6-oz.) can water-packed tuna, drained and flaked
   • 1 c. white cheddar, grated
   • ½ c. Parmesan cheese
   • 2 tbsp. parsley, chopped
   • 2 tbsp. dill, chopped
   • 2 tbsp. chives, chopped
   • ¼ c. panko bread crumbs