Tuna noodle casserole with mushrooms

Peel the onion. Clean the mushrooms and trim earthy stalk ends. Dice the onion and slice the mushrooms. Melt 15 g butter in a large skillet and soften the onion over medium heat for about 5 min. Add mushrooms, 1 g salt and all the pepper. Cook for about 5 min until the mushrooms soften. Transfer the vegetables and juices to a bowl.

In the same skillet melt 30 g butter. Add the flour and whisk for about 1 min without browning. Gradually add milk and stock, then the cream cheese in pieces. Whisk over medium heat for about 5 min until the cheese melts and the sauce simmers and coats a spoon. Stir in frozen peas, reserved vegetables and 4 g salt. While making the sauce, cook the noodles in a large pot of boiling water for about 7 min, following the package, until just tender, then drain.

Heat the conventional oven to 180 °C. Melt the remaining 15 g butter and mix with breadcrumbs and Parmesan. Flake the drained tuna coarsely. Combine noodles, tuna and all the sauce in a large bowl, then transfer to a deep dish about 23 cm square with a minimum capacity of 3000 ml. Spread the breadcrumb mixture on top. Bake for about 25 min until hot through the centre, bubbling at the edges and golden on top.