Ingredients
1nonstick cooking spray,for greasing
3tbspunsalted butter
1small yellow onion,diced
6clovesgarlic,minced
3tbspall purpose flour
2tspItalian seasoning
2tspkosher salt
2cupschicken broth
1cupwhole milk
2cupspeas,canned, drained
1cupcarrot,drained
4canstuna,packed in water, drained
12ozegg noodles,cooked according to package instructions and drained
3cupsshredded cheddar cheese,divided
1cupbutter crackers,crumbled
¼cupgrated parmesan cheese
1tbspolive oil
Preparation
Preheat the oven to 400 degrees F. Lightly grease a 9 x 13-inch baking dish with nonstick spray.
Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10 to 12 minutes, stir in the peas, carrots, and tuna.
Spread the cooked egg noodles in the prepared baking dish.
Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
Bake the casserole for 15 to 20 minutes, or until the top is lightly browned and bubbling.
Serve warm.
Enjoy!
