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Ingredients
kosher salt- 12 oz wide egg noodles
4 tbsp unsalted butter- 1 medium yellow onion, finely chopped
- 8 oz button or cremini mushrooms, thinly sliced
¼ cup all-purpose flour 30 g
1 cup whole milk
4 oz cream cheese- 1 tbsp chicken bouillon paste
1 tsp fresh thyme leaves
1 tsp garlic powder
2 cups water- 10 oz canned water-packed tuna, drained and flaked
- 1 cup frozen peas
- 8 oz grated sharp cheddar, divided about 2 cups
ground black pepper- 3.4 oz Ritz crackers, crushed about 1 1/4 cups crumbs
Instructions
- Heat the oven to 400°F. Cook the noodles in salted boiling water until al dente. Drain.
- Melt butter over medium-high in the same pot. Add the onion and mushrooms with a pinch of salt. Cook about 7 minutes, until the vegetables soften and the liquid evaporates. Stir in flour for 1 to 2 minutes.
- Add milk, cream cheese, bouillon, thyme, garlic powder and water. Bring to a boil, then simmer over medium for 3 to 5 minutes, stirring, until thickened. Take off the heat.
- Stir in noodles, tuna, peas and half the cheddar. Season and transfer to a 13-by-9-inch baking dish. Sprinkle with remaining cheddar and cracker crumbs.
- Bake 20 to 25 minutes until bubbly and browned on top.
Notes
Cook the mushrooms until their liquid evaporates before adding flour.
Adapted from Theodora Kaloudis, Delish.
