From Southern Living here. Skip the canned soup and make a fresher version of classic tuna noodle casserole. By Jessica Harlan | Updated on May 5, 2024
6/21/24, 9:28 AM southernliving.com/tuna-noodle-casserole-7113556
Ingredients
- Cooking spray
- 8 oz. wide egg noodles
- 3 Tbsp. unsalted butter, divided
- 1 small yellow onion, diced
- 2 Tbsp. all-purpose flour
- 2 cups whole milk
- 1 tsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
- 2 (5 oz. each) cans chunk light tuna, drained
- 1 cup frozen peas
- 16 butter crackers, such as Ritz (about half a sleeve)
- 1/2 tsp. garlic powder
Directions
- Preheat the oven to 400°F. Grease a 2-quart glass or ceramic baking dish; set aside.
- Cook the egg noodles to al dente, according to package directions. Drain and keep warm.
- Meanwhile, in a large saucepan or deep skillet over medium heat, melt 2 tablespoons butter. When it foams, add the onion and cook
- until softened, stirring frequently, about 4 minutes.
- Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture has a nutty smell. Slowly whisk the milk in, a little at a time, to avoid lumps. Bring to a simmer over medium-high heat, then reduce the heat to maintain a simmer. Cook until thickened, 5 to 6 minutes, stirring often. Remove from heat.
- Stir the Dijon mustard, salt, and pepper into the milk mixture. Add 1/2 cup Parmesan cheese, and stir until the cheese is melted. Stir in the tuna and frozen peas, then add the cooked noodles, stirring to make sure the noodles are completely coated with the sauce.
- Spoon the mixture into the prepared baking dish, and bake for 15 minutes.
- While the casserole is cooking, melt the remaining 1 tablespoon butter in the microwave. In a medium bowl, crush the crackers with a wooden spoon or a potato masher. Add the remaining 2 tablespoons Parmesan cheese and the garlic powder to the crushed crackers. Drizzle the mixture with the melted butter and toss to coat.
- Remove the casserole from the oven and sprinkle with the cracker mixture, then bake for an additional 5 to 7 minutes, until the topping is browned. Let stand 5 minutes before serving.
