Today is the first official day of summer. It has kinda felt like summer for the past couple of days, though, because the heat is definitely on! SO still has two more weeks of school left, then she'll be on her summer break. I'm thinking of buying her a small pool to put in the garden to beat the sun. After school today, she asked me if she could spend some time at her friend's house. Her friend's parents are friends and neighbors of ours so I agreed. This gave me the time to prepare our dinner peacefully. I know I said I would stay away from the oven come summer, but I was thinking of this Tuna Noodle Bake dish I used to make back in the Philippines and had an instant craving. I don't have the recipe anymore so I made this from scratch and it turned out even better!
In a pan, heat some oil. Saute diced onion until translucent then add a can of drained tuna, a can of drained sliced mushrooms, and green peas. Season with salt and black pepper. Stir and saute for 8-10 minutes. Set aside.
Prepare the white sauce. In a sauce pan, melt 4 tablespoons of butter and add 4 tablespoons of flour. Whisk together well. Add 2 cups of milk. Whisk and let it come to a boil. When it boils, the sauce will thicken. Add a pinch of grated nutmeg and season with salt and black pepper. Set it aside.
Cook the noodles. I like to use the big sea shells kind. I find that it holds the sauce better. Transfer the cooked and drained noodles in a mixing bowl.
Add the tuna-vegetable mixture and the white sauce to the noodles. Mix together well.
Transfer everything to a baking dish.
Top with breadcrumbs, grated cheese, and butter cubes. Season with salt and black pepper, if desired.
Bake in a 180 degrees preheated oven for 15-20 minutes or until the cheese melts completely. Remove from the oven. Serve hot and enjoy!
Dinner is served: Tuna Noodle Bake