Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients

• 12 oz wide egg noodles
• 3 cans (5 oz each) solid white albacore tuna in water, drained
• 1 cup frozen peas
• 4 tbsp unsalted butter, divided
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2½ cups whole milk
• 1 cup chicken broth
• 1 cup shredded sharp cheddar cheese
• 1 tsp Dijon mustard
• ½ tsp onion powder
• Salt and pepper to taste
• Topping:
• 1 sleeve (about 35) Ritz crackers, crushed
• 2 tbsp unsalted butter, melted
• ¼ cup grated Parmesan

Directions

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
2. Cook the egg noodles in salted boiling water for 2 minutes less than package directions. Drain and set aside.
3. In a large saucepan or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the onion and celery and cook until softened, about 6 minutes. Add garlic and cook 1 minute.
4. Add the remaining 2 tablespoons butter and let it melt. Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.
5. Slowly whisk in the milk and chicken broth, a little at a time, until smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
6. Remove from heat and stir in the cheddar cheese, Dijon mustard, and onion powder until the cheese is fully melted. Season generously with salt and pepper.
7. Fold in the cooked noodles, drained tuna (flaked apart), and frozen peas. Transfer everything to the prepared baking dish and spread evenly.
8. Toss the crushed Ritz crackers with the melted butter and Parmesan and sprinkle evenly over the top. Bake uncovered for 25–30 minutes until the topping is golden brown and the casserole is bubbling around the edges. Let rest 5 minutes before serving. 💛