# Components:
→ Pasta
01 - 12 oz egg noodles
→ Casserole Ingredients
02 - 2 cans (5 oz each) tuna in water, drained
03 - 1 can (10.5 oz) condensed cream of mushroom soup
04 - 1 cup whole milk
05 - 1 cup frozen peas, thawed
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup sour cream
08 - 1/2 small onion, finely chopped
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt
→ Topping
12 - 1 sleeve (about 30 pieces) Ritz crackers, crushed
13 - 3 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese (optional)
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until just al dente. Drain and set aside.
03 - In a large bowl, mix drained tuna, condensed mushroom soup, milk, peas, cheddar cheese, sour cream, onion, garlic powder, black pepper, and salt. Fold in cooked noodles until evenly coated.
04 - Transfer mixture to prepared baking dish and spread evenly.
05 - Mix crushed Ritz crackers with melted butter and Parmesan cheese, if using. Sprinkle evenly over casserole.
06 - Bake uncovered for 25 to 30 minutes until topping is golden brown and casserole is bubbling.
07 - Allow to cool for 5 minutes before serving.
