# 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 - 1.5 cups milk
09 - 0.5 cup sour cream
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 0.5 teaspoon dried thyme
13 - 0.5 cup shredded cheddar cheese
→ Topping
14 - 1 cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese
# How To Make It:
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 over the onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.
05 - Gradually whisk in milk, stirring to prevent lumps. Bring to a gentle simmer and continue stirring for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Remove skillet from heat. Stir in sour cream, salt, black pepper, dried thyme, and shredded cheddar cheese until completely smooth and incorporated.
07 - Add drained tuna, frozen peas, and cooked pasta to the sauce. Gently fold together until evenly distributed throughout the creamy mixture.
08 - Pour the tuna pasta mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until butter coats all crumbs evenly.
10 - Sprinkle breadcrumb mixture evenly over the casserole. Bake uncovered for 20-25 minutes until sauce bubbles around edges and topping turns golden brown.
11 - Let casserole rest for 5 minutes before serving to allow sauce to set slightly for easier scooping.
