Ingredients

Kosher salt

12 oz. wide or extra-wide egg noodles

4 tbsp. unsalted butter

1 yellow onion, finely chopped

8 oz. button or cremini mushrooms, thinly sliced

1/4 c. (30 g) all-purpose flour

1 c. whole milk

4 oz. cream cheese

1 tbsp. chicken bouillon paste

1 tsp. fresh thyme leaves

1 tsp. garlic powder

2 (5-oz.) cans water-packed tuna, drained, flaked

1 c. frozen peas

8 oz. sharp cheddar, grated (about 2 cups), divided

Freshly ground black pepper

1 (3.4-oz.) sleeve Ritz crackers, crushed into crumbs (about 1 1/4 cups)

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). In a large pot of boiling salted water, cook the egg noodles according to the package directions until al dente. Drain and set aside in a sieve or colander.

Step 2: In the same pot over medium-high heat, melt the butter. Add the chopped onion and sliced mushrooms, seasoning with a pinch of salt. Cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, about 7 minutes.

Step 3: Sprinkle the flour over the vegetables and cook, stirring, until fragrant, about 1 to 2 minutes. Gradually add the milk, cream cheese, chicken bouillon paste, thyme leaves, garlic powder, and 2 cups of water. Bring the mixture to a boil, then reduce to medium heat and simmer, stirring frequently, until thickened, 3 to 5 minutes. Remove from heat.

Step 4: Return the cooked noodles to the pot. Add the flaked tuna, frozen peas, and half of the grated cheddar cheese. Stir to combine and season with salt and freshly ground black pepper to taste.

Step 5: Transfer the noodle mixture to a 13″ x 9″ baking dish. Sprinkle the remaining cheddar cheese evenly over the top, then cover with the crushed Ritz cracker crumbs.

Step 6: Bake in the preheated oven until the casserole is bubbling and the cracker topping is golden brown, about 20 to 25 minutes. Remove from the oven and let it cool briefly before serving.

Tips & Variations

For a lighter version, substitute half-and-half for whole milk and reduce the cream cheese to 2 ounces.

Try adding chopped celery or bell peppers with the onions and mushrooms for extra flavor and crunch.

Use crushed crackers mixed with a tablespoon of melted butter for a crispier topping.

Swap sharp cheddar for Monterey Jack or mozzarella for a milder, creamier texture.

FAQs

Can I use canned tuna in water instead of oil?

Yes, canned tuna packed in water works well for this recipe. Just be sure to drain it thoroughly before adding to prevent excess moisture in the casserole.

Can I prepare the casserole ahead of time?

Absolutely. You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.