Classic Tuna Noodle Casserole with Crushed Cracker Topping

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Preheat the oven to 375°F and butter a 9×13-inch baking dish. 10 min
2. Finely dice the yellow onion and 2 celery stalks, mince the 3 garlic cloves, and thinly slice the 8 oz cremini mushrooms. 8 min
3. Drain and flake the two 10-oz cans of solid white albacore tuna, and grate the 4 oz sharp cheddar cheese; set both aside. 5 min
4. Coarsely crush the 40 Ritz crackers into about 1½ cups of crumbs, then stir in the 2 tablespoons melted butter until evenly coated; set aside. 3 min
5. Cook the 8 oz wide egg noodles in a large pot of well-salted boiling water for 1 minute less than the package directions, then drain and return to the pot. 8 min
6. Timing-sensitive step. While the noodles cook, melt 1 tablespoon of the butter in a large oven-safe skillet or Dutch oven over medium-high heat and sauté the onion and celery for 4 minutes until softened, then add the garlic and cook 1 minute more. 5 min
7. Timing-sensitive step. Add another 1 tablespoon butter to the skillet and cook the sliced mushrooms over medium-high heat, stirring occasionally, for 5 minutes until they release their liquid and turn golden. 5 min
8. Timing-sensitive step. Reduce heat to medium, add the remaining 2 tablespoons butter, sprinkle in the 3 tablespoons flour, and stir constantly for 1 minute to cook out the raw flour taste. 2 min
9. Timing-sensitive step. Gradually whisk in the 1½ cups whole milk and 1 cup chicken broth, then simmer over medium heat, stirring frequently, for 4 minutes until the sauce thickens enough to coat the back of a spoon. 5 min
10. Remove from heat and stir in the ½ cup sour cream, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper until smooth. 2 min
11. Add the drained noodles, flaked tuna, 1 cup frozen peas, and 3 oz of the grated cheddar to the sauce and fold gently until everything is evenly combined. 3 min
12. Transfer the mixture to the prepared baking dish, scatter the remaining 1 oz cheddar over the top, then spread the buttered cracker crumbs in an even layer. 2 min
13. Bake uncovered at 375°F for 22–25 minutes until the topping is deep golden and the edges are bubbling. 25 min
14. Let the casserole rest for 5 minutes, then scatter the 2 tablespoons chopped fresh parsley over the top (optional) and serve straight from the dish. 5 min