- Total: 45 min
- Active: 30 min
- Yield:8 to 10 servings
Nonstick cooking spray
One 12-ounce package wide egg noodles
1/4 cup olive oil
8 ounces cremini mushrooms, thinly sliced
2 cups half-and-half
8 ounces cream cheese, cubed and at room temperature
8 ounces mild Cheddar, shredded on the large holes of a box grater
1 tablespoon Dijon mustard
1/4 teaspoon cayenne
Two 5-ounce cans white albacore tuna, drained and flaked
1 cup frozen peas, thawed
1 cup crushed butter crackers, such as Ritz (about 26 crackers)
1/2 cup panko bread crumbs
- Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray.
- Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.
- Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet.
- Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.
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