An American classic – cheesy, crumbly, and hearty, the tuna casserole is many a working professional’s quick-fix dinner solution. And deliciously so.

½ pound egg noodles
¼ cup unsalted butter
1 onion, chopped
3 cups sliced mushrooms
¼ cup all-purpose flour
2 cups chicken broth
1 cup milk
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon salt
1 (6-ounce) can tuna, drained
1 cup bread crumbs
1 cup grated sharp Cheddar cheese

1) Preheat oven to 375°F. Lightly grease a large casserole dish.

2) Bring a large pot of water to a boil. Add noodles and cook until soft, about 4 minutes. Drain, return to pot, and set aside.

3) Melt butter in a medium pot over medium pot. Add onion and cook until softened, about 5 minutes, stirring occasionally. Add mushrooms and cook until liquid is released and evaporated, about 4 minutes, stirring occasionally.

4) Add flour and cook until light golden, stirring constantly, about 3 minutes. Slowly add broth, stirring with a whisk to mix. Bring to a boil over high heat, whisking. Add milk, lemon juice, soy sauce, and salt; cook, whisking, until thickened, about 5 minutes. Add tuna and mix well. Add to pot of noodles and mix to fully incorporate.

5) Transfer mixture into prepared dish. Top with bread crumbs and cheese. Bake 25 to 30 minutes, uncovered, until bubbly and golden. Cool 10 minutes and serve.

Source: Noodle Recipe.