A delicious tuna noodle casserole recipe with a rich and creamy sauce and a buttery Ritz cracker topping.
Ingredients
1poundegg noodles
4tablespoonsbutterdivided
1oniondiced
2stalks celerydiced
2garlic clovessliced
4tablespoonsall-purpose flour
1cupmilk
2cupsbroth
salt and pepperto taste
1teaspoondried dill
1cupcorn kernels
15 oz can tuna, drained
1cupshredded cheese
1cupRitz crackerscrushed
Instructions
Preheat oven to 350F. Prep a 9 x 13 casserole dish with non-stick cooking spray.
Prepare egg noodles al dente according to the directions on the package.
Meanwhile, melt 1 tbsp of butter over medium heat in a medium-size saucepan. Add the onion and celery and cook until onion is translucent, about 3 minutes. Add the garlic and continue cooking for 1 additional minute until fragrant. Transfer vegetables to a small dish and set aside.
Place 2 tbsp of butter in the same saucepan and melt. Stir in flour until you form a brown roux. Whisk the milk into the roux, and then add the broth and spices. Increase heat to medium-high until boiling. Reduce heat to medium-low and simmer for two minutes, then remove from heat.
Melt the remaining 1 tbsp of butter over medium heat in a small frying pan. Add the crushed Ritz crackers and cook for 2 minutes.
Transfer the cooked egg noodles to your casserole dish. Stir in the vegetables (including the corn), tuna, and white sauce (will still be quite thin). Top with shredded cheese and Ritz crackers.
Bake for 30-35 minutes, or until the sauce has thickened and the cheese is completely melted.
Notes
Store leftovers covered in the refrigerator for up to 3 days.
Canned peas and/or mushrooms make a great addition to this casserole.
Elbow macaroni or other pasta can be used in place of egg noodles if desired.
Bread crumbs or crushed chips can be used instead of Ritz crackers for the topping.
To lighten the recipe up use low-fat milk, low-fat broth, low-fat cheese, and/or omit the Ritz cracker topping.