Tuna noodle casserole is an easy comfort food for the whole family. Your family will love to dig into this updated version of this easy, classic weeknight dinner. This cheesy, savory, creamy delight will become a repeat on your menu!
Bring a large pot of salted water to a boil. Add in a tablespoon of olive oil. Cook the egg noodles for the shortest recommended time on the package.
Slice the green onions, and celery. Remove the seeds and membranes from the jalapeno and dice.
Preheat a large pan to medium heat. Add butter, celery, onion, and jalapeno. Cook until softened.
Add in the Old Bay seasoning then cook for a mintue or two. Add in the flour and cook for two minutes.
Gradually whisk in the milk and cook until a creamy sauce is formed.
Whisk in the Dijon mustard and sour cream until combined.
Add in one at a time until well combined the tuna, cheese, peas, and cooked egg noodles.
Cook in a large cast iron pan or a greased 13x9 glass baking dish.
Add all the topping ingredients to a plastic bag. Crush the crackers and roughly combine all ingredients.
Add to the top of the casserole.
Bake uncovered in a preheated 350-degree oven for 25-30 minutes or until the top is a golden brown.
Allow to rest for a few minutes prior to serving.
Serve immediately or store in an airtight container for up to four days. This casserole can be frozen baked or unbaked without the topping for up to six months.
Notes
If you cook the casserole in a cast iron pan, you can bake it in the oven for a one-pot meal.With a few changes, you can use a can of cream of mushroom soup. Omit the flour and most of the milk. Add this to the cooked vegetables with just enough milk to make a creamy sauce. This should be about ½ - ¾ cup of milk.You can also play around with different toppings like crushed potato chips or panko breadcrumbs.