This is a combination of my favorite tuna casserole from my mom and a few additions of my own. No canned soups for this one.
Ingredients
- egg noodles: 1 pack (16 ounce pack)
- butter: 0.25 cup (to taste)
- onion: 1 piece (diced)
- slices bacon: 2 piece (diced)
- tuna: 2 cans (5 ounce cans, drained and flaked)
- all-purpose flour: 0.25 cup
- ½ cups chicken stock: 1 piece
- milk: 0.5 cup
- mayonnaise: 0.5 cup
- soy sauce: 2 Tbsp
- cheddar cheese: 1 cup (shredded)
- frozen corn: 1 cup
- celery: 0.5 cup (chopped)
- cashews: 0.5 cup (chopped)
- salt: 1 tsp
- ground black pepper: 1 tsp
- sleeve buttery round crackers (such as Ritz®): 1 piece (crushed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
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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.
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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.
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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.
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Bake in the preheated oven until heated through, 15 to 20 minutes.
