# What Goes In:
→ Pasta & Protein
01 - 12 oz egg noodles
02 - 2 cans (5 oz each) tuna in water, drained
→ Vegetables
03 - 1 cup frozen peas
04 - 1 small onion, finely chopped
05 - 1 cup sliced mushrooms (optional)
→ Sauce
06 - 1 can (10.5 oz) condensed cream of mushroom soup
07 - 1 cup whole milk
08 - ½ cup sour cream
09 - ½ cup shredded cheddar cheese
10 - ½ tsp garlic powder
11 - ½ tsp black pepper
12 - ½ tsp salt
→ Topping
13 - 1 sleeve (about 30 crackers) Ritz crackers, crushed
14 - 4 tbsp unsalted butter, melted
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Cook egg noodles in salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet, sauté chopped onion and mushrooms (if using) over medium heat for 3 to 4 minutes until softened.
04 - In a large bowl, combine cooked noodles, drained tuna, peas, sautéed vegetables, condensed soup, milk, sour cream, cheddar cheese, garlic powder, black pepper, and salt. Mix thoroughly.
05 - Transfer mixture to the prepared baking dish and spread evenly.
06 - Mix crushed Ritz crackers with melted butter in a small bowl. Sprinkle evenly over the casserole.
07 - Bake for 25 to 30 minutes, until the topping is golden and casserole is bubbly.
08 - Allow casserole to stand for 5 minutes before serving.
