Ingredients
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1 (12 ounce) package wide egg noodles
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4 tablespoons butter, divided
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1/2 cup chopped onion
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1/2 cup chopped celery
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2 teaspoons minced garlic
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3 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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3 ½ cups whole milk
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2 cups shredded sharp Cheddar cheese
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1 (12 ounce) can chunk white tuna in water, drained
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3 tablespoons drained capers
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2 teaspoons Dijon mustard
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2 slices sourdough or artisan bread, cut into 1/2-inch cubes
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1/2 teaspoon seafood seasoning, such as Old Bay®
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2 large Roma tomatoes, sliced or halved crosswise and sliced
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to pot.
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Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and garlic. Cook, stirring frequently, until tender, about 6 minutes. Gradually stir in flour, salt, and cayenne. Cook, stirring constantly, until flour is lightly golden, about 1 minute. Whisk in milk. Cook, whisking constantly, until thickened and bubbly. Gradually stir in 1 cup cheese. Cook, stirring constantly, until cheese melts and sauce is smooth.
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Stir sauce, tuna, capers, and mustard into noodles. Transfer to prepared dish.
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Melt remaining 1 tablespoon butter. Toss bread cubes with melted butter and seafood seasoning. Arrange tomato slices over noodle mixture. Sprinkle with remaining 1 cup cheese. Top with seasoned bread cubes.
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Bake in the preheated oven until hot and bubbly and bread cubes are lightly browned, 25 minutes.
