Description

A creamy, from-scratch old-fashioned tuna noodle casserole made with tender egg noodles, flaky albacore tuna, a rich homemade cheese sauce, and a buttery cracker topping baked until golden and bubbly.

Ingredients

12 ounces egg noodles (3/4 pound)

3 tablespoons butter

8 ounces mushrooms, chopped

1/4 cup celery, diced

1/4 cup onion, diced

1 teaspoon chicken bouillon or salt

1/2 teaspoon black pepper, freshly ground

3 tablespoons all-purpose flour

2 cups milk

1 cup heavy cream

1 cup chicken broth

1/2 cup Monterey Jack cheese, shredded

1/2 cup cheddar cheese, shredded

3 cans (5 oz each) solid albacore tuna in water, drained

1 1/2 cups frozen peas

1 cup Ritz crackers, crushed

2 tablespoons butter, melted (for topping)

1/2 cup Monterey Jack cheese, shredded (for topping)

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Instructions

Cook egg noodles according to package directions until tender. Drain well and lightly rinse with cold water to prevent sticking.
Preheat oven to 425°F and spray a 9×13-inch casserole dish with cooking spray.
In a large skillet over medium heat, melt butter. Add mushrooms, celery, and onion and sauté for about 5 minutes until softened.
Season with chicken bouillon (or salt) and black pepper.
Push vegetables to the side of the pan and add flour to the center. Cook for about 1 minute until lightly browned.
Slowly whisk in milk, heavy cream, and chicken broth. Continue whisking until the sauce thickens and becomes smooth and creamy.
Stir in Monterey Jack and cheddar cheese until fully melted.
Add drained tuna, cooked noodles, and frozen peas. Stir until evenly combined.
Spread mixture evenly into prepared casserole dish.
In a small bowl, combine crushed crackers and melted butter. Sprinkle evenly over casserole and top with shredded Monterey Jack cheese.
Bake uncovered for 20 minutes, until bubbly and lightly browned on top.
Let rest for a few minutes before serving.

Notes

Assemble ahead of time and refrigerate unbaked; add a few extra minutes to baking time if chilled.

Freeze unbaked casserole tightly wrapped for up to 2 months and thaw overnight before baking.

Add a splash of milk before reheating leftovers to maintain creaminess.

Substitute other short pasta if needed, though egg noodles are preferred.

Sprinkle paprika on top before baking for added color and subtle flavor.

Bake uncovered to ensure a crisp, golden topping.

Nutrition

Serving Size: 1 portion
Calories: 526
Sugar: 6 g
Sodium: 680 mg
Fat: 29 g
Saturated Fat: 16 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg