# Components:
→ 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)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot and cook egg noodles until just al dente. Drain and set aside.
03 - In a large bowl, mix tuna, cream of mushroom soup, milk, peas, cheddar cheese, sour cream, onion, garlic powder, black pepper, and salt. Fold in cooked noodles to coat evenly.
04 - Transfer the mixture to the prepared baking dish and spread evenly.
05 - Combine crushed Ritz crackers with melted butter and Parmesan cheese if using. Sprinkle evenly over casserole.
06 - Bake uncovered for 25 to 30 minutes until top is golden brown and casserole is bubbling.
07 - Allow to cool for 5 minutes before serving.
