Tuna Noodle Casserole

INGREDIENTS

Filling

• 6 oz Egg Noodles
• 1 Tbsp olive oil
• 1 (8oz) package sliced fresh mushrooms
• 2 ribs celery, chopped
• 1 1/2 cups frozen peas, thawed
• 1 small onion, chopped
• 1 tsp garlic powder
• 1 Qt vegetable broth
• Dash Worcestershire sauce
• 1 sprig fresh thyme
• 1 (8oz) package cream cheese, softened
• 3 Tbsp flour
• 2 (5oz) cans tuna, drained and flaked
• 1 cup shredded Cheddar cheese
• Fresh ground black pepper to taste (optional)

Topping

• 1 cup panko bread crumbs
• 1 tablespoon butter, melted
• Salt and pepper, to taste

INSTRUCTIONS

1. Combine topping ingredients and set aside.
2. Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.
3. Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.