Tuna Casserole 7 | Just A Pinch Recipes

Ingredients

• 4 cup(s) (9 oz.) uncooked egg noodles
• 2 tablespoon(s) clarified butter
• 1/2 cup(s) white onions, diced
• 1/2 cup(s) celery, diced
• 1/2 cup(s) carrots, diced
• 1/2 cup(s) red peppers, diced
• 8 ounce(s) button mushrooms, washed and sliced
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 2 large cloves garlic, pressed
• 1 tablespoon(s) freshly squeezed lemon juice
• 3 tablespoon(s) unbleached all-purpose flour
• 2 cup(s) half-and-half
• 2 can(s) (6 oz. each) tuna packed in water, drained
• 3/4 cup(s) frozen peas, half way thawed
• 1 teaspoon(s) Creole seasoning
• 1/2 teaspoon(s) hot paprika
• 1/2 teaspoon(s) dried basil
• 1/2 teaspoon(s) dried thyme leaves
• 1 1/2 cup(s) sharp cheddar cheese, grated and divided
• 1 cup(s) panko breadcrumbs
• 1 tablespoon(s) fresh chopped parsley
• 1 tablespoon(s) butter, melted