# What You Need:
→ Pasta
01 - 9 oz egg noodles or fusilli
→ Vegetables
02 - 1 cup frozen peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Tuna
05 - 2 cans (6 oz each) tuna in water, drained
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 1 1/2 cups milk
09 - 1/2 cup sour cream
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon dried thyme (optional)
13 - 1/2 cup shredded cheddar cheese
→ Topping
14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese
# Directions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Drain well and set aside.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 3 minutes until softened and fragrant.
04 - Sprinkle flour into the skillet, stirring constantly for 1 minute to cook out the raw flour taste.
05 - Gradually whisk in milk, ensuring no lumps form. Bring to a gentle simmer and cook for 3-4 minutes, stirring continuously until sauce thickens enough to coat the back of a spoon.
06 - Remove skillet from heat. Stir in sour cream, salt, pepper, dried thyme if using, and shredded cheddar cheese until completely smooth and incorporated.
07 - Add drained tuna, frozen peas, and cooked pasta to the sauce. Gently fold everything together until evenly distributed.
08 - Pour the mixture into the prepared baking dish, spreading it into an even layer.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until butter is evenly distributed.
10 - Sprinkle breadcrumb mixture evenly over the casserole. Bake uncovered for 20-25 minutes until sauce is bubbling around edges and topping is golden brown.
11 - Let casserole rest for 5 minutes before serving to allow it to set for easier scooping.
