Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::8
Yield::1 9×13-inch casserole
Ingredients
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1 (16 ounce) package egg noodles
¼ cup butter, or more to taste
1 small onion, diced
2 slices bacon, diced
2 (5 ounce) cans tuna, drained and flaked
¼ cup all-purpose flour
1 ½ cups chicken stock
½ cup milk
½ cup mayonnaise
2 tablespoons soy sauce
1 cup shredded Cheddar cheese
1 cup frozen corn
½ cup chopped celery
½ cup chopped cashews
1 teaspoon salt
1 teaspoon ground black pepper
1 sleeve buttery round crackers (such as Ritz®), crushed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch casserole dish.
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
At the same time, melt 1/4 cup butter in a skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is crisp, 8 to 10 minutes. Add flour; cook and stir for 2 minutes. Whisk in chicken stock, milk, mayonnaise, and soy sauce until combined. Remove from the heat and transfer sauce mixture to a large bowl.
Drain pasta and add to the sauce mixture. Stir in Cheddar cheese, corn, celery, cashews, salt, and pepper. Transfer to the prepared casserole dish and spread crushed Ritz® crackers over top.
Bake in the preheated oven until heated through, 15 to 20 minutes.
Cook's Note:
You can use frozen peas in place of corn, if preferred.