Tuna Noodle Casserole With Buttered Cracker Topping

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Fish · pescatarian, high-protein

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Ingredients

• 2 5 oz cans canned solid white tuna in water, drained
• 5 oz wide egg noodles
• 2 1/2 tbsp salted butter
• 1/4 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 1/2 oz shredded sharp cheddar cheese
• 4 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 1/2 cup frozen peas
• 10 crackers buttery round crackers, crushed
• 1/2 tsp dry mustard powder
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat oven to 375F and boil the egg noodles in salted water two minutes short of package time, then drain.
2. Melt 4 tablespoons of the butter in a large skillet over medium-high and cook the mushrooms and onion 8 minutes until the mushrooms have browned and the pan is dry again.
3. Whisk in the flour and cook one minute, then add the milk in a slow stream, whisking, and simmer 4 minutes until the sauce is thick enough to coat a spoon.
4. Off the heat stir in the cheddar, mustard powder, salt, and pepper until the cheese has completely melted and the sauce is smooth.
5. Fold in the drained noodles, peas, and tuna in large flakes, keeping the fish in chunks rather than mashing it.
6. Spread everything in a buttered 9x13 dish and level the top.
7. Toss the crushed crackers with the last tablespoon of melted butter and scatter them over the surface.
8. Bake 22 to 25 minutes until the edges bubble visibly and the cracker crumbs are deep golden, then rest 5 minutes before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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