Ingredients
Casserole:
2 tablespoons unsalted butter, plus more for baking dish
One 12-ounce bag egg noodles (or 4 cups)
Kosher salt
1 pound yellowfin or albacore tuna in oil, drained and flaked, such as Ortiz or Callipo
10 ounces frozen peas, thawed
1 1/2 cups shredded Irish Cheddar
1 1/2 cups shredded sharp Cheddar
1 tablespoon olive oil
1/2 cup chopped onion
1/2 teaspoon whole dried thyme
Freshly ground black pepper
8 ounces cremini mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons all-purpose flour
1 1/2 cups chicken stock or broth
2 cups heavy cream
Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-tuna-noodle-casserole-recipe.html?oc=linkback