# What You’ll Need:
→ Pasta
01 - 12 oz egg noodles
→ Casserole Mixture
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 tsp garlic powder
10 - 1/2 tsp black pepper
11 - 1/4 tsp salt
→ Topping
12 - 1 sleeve (about 30) Ritz crackers, crushed
13 - 3 tbsp unsalted butter, melted
14 - 2 tbsp grated Parmesan cheese (optional)
# How-To:
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 - Combine drained tuna, cream of mushroom soup, milk, peas, cheddar cheese, sour cream, onion, garlic powder, pepper, and salt in a large bowl. Fold in cooked noodles until evenly coated.
04 - Spread the mixture evenly into the prepared baking dish.
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 golden brown and bubbling.
07 - Allow casserole to rest for 5 minutes before serving.
