Tuna Noodle Casserole

1. For the casserole: Heat your oven to 175 degrees C and lightly grease an 2- to 2 1/2-litre casserole dish with nonstick cooking spray. Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta according to package directions just until al dente (see Cook’s Note).
2. Place a large sauté pan or skillet over medium heat. Add in 1 tablespoon of the butter along with the celery and onion. Season with salt and pepper and cook until tender and lightly golden, about 5 minutes. Stir in the remaining 3 tablespoons butter as well as the garlic and continue to cook to melt the butter and lightly cook the garlic, 30 seconds to 1 minute.
3. Sprinkle over the flour and whisk to combine. Cook for about 1 minute to toast the flour. Turn the heat down to medium-low and, while whisking, slowly begin adding in the broth about 1/2 cup at a time. If any lumps form, bring to a simmer and continue whisking. Stir in the milk and peas and simmer until thickened, 2 to 3 minutes.
4. Remove the pan from the heat and stir in the Parmigiano-Reggiano, lemon zest, lemon juice and parsley. Mix the creamy sauce with the tuna and cooked noodles and stir well to evenly combine. Season with salt and pepper and transfer into the prepared casserole dish.
5. For the topping: Scatter the crushed chips over top followed by the grated Cheddar and a pinch of smoked paprika if using. Place the casserole dish onto a sheet pan in case of any boil over and bake until golden brown, slightly crisp and bubbling, 25 to 30 minutes.
6. Allow the casserole to cool for 5 to 10 minutes before serving.

Cook’s Note

Like with any baked pasta dish, you want to slightly undercook the noodles.