Sheet Pan Tuna Noodle Casserole

Ingredients:

• 350 g egg noodles
• 1/4 cup olive oil
• 220 g brown mushrooms, thinly sliced
• 2 tbsp. cream 10%
• 220 g cream cheese, diced, at room temperature
• 220 g soft cheddar, grated on a coarse grater
• 1 tbsp Dijon mustard
• 1/4 tsp cayenne pepper
• 2 cans of 140g canned tuna, drained
• 1 cup frozen green peas, thawed
• 1 cup crushed butter crackers, such as Ritz (about 26 crackers)
• 0.5 cup panko breadcrumbs

Preparation:

1. Preheat oven to 230°C and spray a baking sheet with cooking spray.
2. Bring a large saucepan of salted water to a boil over high heat. Add the noodles and cook, stirring occasionally, until al dente according to package directions, about 5 minutes. Drain the noodles in a colander and discard the water. Set the noodles aside and return the saucepan to medium-high heat.
3. Add 2 tablespoons olive oil, mushrooms, and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms are softened and beginning to brown, about 5 minutes. Stir in the cream, cream cheese, and noodle water. Continue cooking, stirring frequently, until smooth, about 2 more minutes. Reduce heat to low, then stir in the cheddar, Dijon mustard, cayenne pepper, and 1/4 teaspoon salt until all the cheese has melted and the sauce is smooth.
4. Stir in the noodles, tuna, and green peas (the mixture should be runny, but will thicken as it bakes). Taste and season with salt and pepper. Transfer to the prepared baking sheet.
5. In a medium bowl, combine crushed crackers, panko breadcrumbs and the remaining 2 tablespoons olive oil, then sprinkle the mixture evenly over the tuna noodles. Bake until the topping is golden brown, about 10 minutes. Let sit for 5 minutes before serving.