Tuna Casserole (Baked Pasta with Mushrooms and Breadcrumbs)

• 300 g Pasta shells
• 60 g Unsalted butter
• 1 medium Yellow onion
• 250 g Cremini mushrooms
• 2 cloves Garlic
• 40 g Plain flour
• 700 ml Whole milk
• 2 tsp Dijon mustard
• 180 g Cheddar cheese
• 300 g Canned tuna
• 150 g Frozen peas
• 60 g Panko breadcrumbs

1. Heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil.
2. Cook the pasta shells until just al dente, then drain well. Tip into a large bowl so the steam can escape while you make the sauce.
3. Melt 40 g of the unsalted butter in a saucepan over medium heat. Finely chop the yellow onion, slice the cremini mushrooms, then cook with a pinch of salt for 6 to 8 minutes until softened and any liquid has cooked off.
4. Crush in the garlic and cook for 30 seconds until fragrant. Stir in the plain flour and cook for 1 minute, stirring constantly, to form a roux.
5. Gradually whisk in the whole milk until smooth. Bring to a gentle simmer and cook for 3 to 5 minutes, whisking, until thick enough to coat the back of a spoon.
6. Take the pan off the heat and stir in the dijon mustard. Add 140 g of the cheddar cheese and stir until melted, then season to taste with salt and black pepper.
7. Flake the canned tuna and fold it into the sauce with the frozen peas. Add the drained pasta and mix until everything is evenly coated.
8. Spoon the mixture into a baking dish and level the top. Mix the panko breadcrumbs with the remaining 20 g unsalted butter (melt it first) and the remaining 40 g cheddar cheese, then scatter over the casserole.
9. Bake for 18 to 22 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving hot.

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