Extra Toasty Tuna Noodle Bake
Sugar Snap Peas and Carrots
Ingredients
- 12 oz wide egg noodles
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 cups milk
- 3 cups shredded Cheddar cheese
- ½ tsp salt
- 4 (5-oz) cans solid white albacore tuna in water, drained and flaked
- 2 to 3 cups Cheddar baked snack crackers
- ¼ cup chopped Italian parsley (optional)
Instructions
- Preheat oven to 375°F. Cook egg noodles according to package directions; drain, rinse with cold water, and drain again.
- Melt butter in a large saucepan over medium heat. Whisk in flour; cook 1 minute, stirring constantly. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low; cook 3 minutes or until thickened. Whisk in cheese and salt.
- Stir in tuna and egg noodles; spoon into a greased 13- x 9-inch baking dish. Sprinkle coarsely crushed crackers over casserole.
- Bake 20 to 25 minutes or until bubbly. Sprinkle with parsley, if desired.
Side Dish Ingredients
- 1 Tbsp olive oil
- ½ lb sugar snap peas, trimmed
- 2 carrots, cut diagonally into thin slices
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp ground ginger
- ¼ tsp sugar
Side Dish Instructions
- Heat oil in a medium saucepan over medium-high heat. Add sugar snap peas and carrots. Cook 4 minutes or until browned. Reduce heat.
- Stir in salt, pepper, ginger and sugar. Cook 1 to 2 minutes, stirring constantly, until sugar dissolves.
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