Cheesy Tuna Noodle Cassserole
This Cheesy Tuna Noodle Casserole is a comforting family supper that is filled with tuna, a homemade creamy sauce, egg noodles, cheese, peas and topped with saltine crackers. An easy casserole that is great for a weeknight meal. Plus, it is perfect for a make ahead or freezer meal.
Preheat oven to 375°F and lightly grease a 9x13 deep sided casserole dish.
Cook the egg noodles to one minute less than the al dente directions on the package. Drain and drizzle with a little olive oil so they don't stick together.
While the noodles cook make the sauce. In a large, deep sided skillet melt the butter over medium-low heat. Add the chopped mushrooms and cook until the mushrooms are deep brown in color and soft, about 6-7 minutes.
Increase heat to medium and stir in the all purpose flour, garlic powder, onion powder, parsley, salt, and black pepper. Cook for 1-2 minutes.
Slowly stir in the milk while whisking. Bring sauce to a boil, then reduce heat to low and simmer for 5-7 minutes until sauce has thickened and coats the back of a spoon.
Stir in half of the shredded cheese until fully melted.
Then, stir in the drained canned tuna and frozen peas.
Add the cooked and drained pasta and stir so everything is evenly incorporated.
Spread the casserole mix into the casserole dish and spread it out evenly.
Sprinkle the top of the casserole with the remaining shredded cheese followed by the crushed saltine crackers.
Bake uncovered for 20 minutes until heated through and crackers are golden brown.
Calories: 382kcal | Carbohydrates: 40g | Protein: 19g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 522mg | Potassium: 343mg | Fiber: 2g | Sugar: 6g | Vitamin A: 599IU | Vitamin C: 5mg | Calcium: 268mg | Iron: 2mg
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