Ingredients

• 6 ounces wide egg noodles
• 3 stalks celery, chopped
• 1 large onion, finely chopped
• 1 tablespoon fresh minced garlic (optional)
• 3 -4 tablespoons butter
• 2 (6 ounce) cans white flaked canned tuna, very well drained
• 1 cup frozen peas (can use more or less peas)
• 1 cup half-and-half cream or 1 cup full-fat milk
• 1/2 cup sour cream
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1 1/2 cups white cheddar cheese, shredded
• 3 -4 tablespoons grated parmesan cheese (optional, can use more or less)
• salt and pepper
• 1/2 teaspoon dried dill
• 1/4-1/2 teaspoon Old Bay Seasoning
• 25 -30 Ritz crackers, coarsley crumbled (you can use more or less crackers)
• 1/4 cup melted butter, for drizzling
• paprika

Instructions

1. Set oven to 350 degrees F.

2. Butter a 13 x 9-inch baking dish.

3. Cook egg noodles in boiling salted water until firm-tender; drain.

4. In a small skillet saute the onions with celery and garlic in butter or margarine until soft (about 3 minutes).

5. In a large bowl combine cooked noodles, sauteed veggies, shredded cheese, Parmesan cheese, tuna, half and half cream, peas, mushroom soup, sour cream, salt, pepper, and Old bay seasoning; mix well to combine.

6. Transfer the mixture into the baking dish.

7. Sprinkle the cracker crumbs over the mixture.

8. Drizzle the melted butter over the crumbs, then sprinkle lightly with paprika.

9. Bake for about 30-35 minutes, or until the top is browned and the casserole is bubbly.