Ingredients for Deluxe Tuna Casserole With Egg Noodles
- Wide Egg Noodles
- 1/2 cup chopped celery
- Onion
- 2 cloves minced garlic
- 2 tablespoons melted butter
- Canned Tuna
- Frozen Peas
- 1 cup half-and-half
- 1/2 cup sour cream (or plain Greek yogurt)
- Cream Of Mushroom Soup
- White Cheddar Cheese
- 1/2 cup grated Parmesan cheese
- Salt And Pepper
- Dried Dill
- 1/2 teaspoon Old Bay seasoning
- 1 cup Ritz crackers
- paprika (to taste)
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How to Make Deluxe Tuna Casserole With Egg Noodles
- Preheat oven to 350°F (175°C).
- Butter a 13 x 9-inch baking dish.
- Cook 1 pound egg noodles in a large pot of boiling salted water until al dente. Drain well.
- While noodles cook, sauté 1/2 cup chopped onion, 1/2 cup chopped celery, and 2 cloves minced garlic in 2 tablespoons butter or margarine until softened (about 5 minutes).
- In a large bowl, combine the cooked noodles, sautéed vegetables, 1 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese, 2 (5 ounce) cans tuna (drained), 1 cup half-and-half, 1 cup frozen peas (thawed), 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup sour cream (or plain Greek yogurt), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon Old Bay seasoning.
- Mix thoroughly to combine.
- Pour the mixture into the prepared baking dish.
- Crush 1 cup Ritz crackers into crumbs. Sprinkle evenly over the casserole.
- Drizzle 2 tablespoons melted butter over the cracker crumbs.
- Sprinkle lightly with paprika.
- Bake for 30-35 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
23g
Fat
116g
Carbs
13g
