Tuna Noodle Casserole is the ultimate, classic comfort food that's been around for years! Tuna tossed in egg noodles, peas, and a from-scratch sauce. No soup mixtures are used!
Cook the egg noodles in salted water until al dente. Drain and rinse with cold water to stop the cooking. Add cooled noodles to a casserole dish and set aside.
Melt butter in a large skillet or dutch oven over medium heat. Add the onions, celery, and garlic and cook until tender, about 3-4 minutes.
Whisk in the flour and cook for 2-3 minutes while stirring. Turn heat down to low and gradually whisk in chicken broth and milk. Bring mixture to a boil and season with salt, pepper, and Italian seasoning. Continue whisking until the mixture has thickened.
Preheat oven to 350°F. Remove from heat and 1 cup of shredded cheese, stirring until melted. Combine the tuna and peas and mix until combined.
Pour the sauce mixture over the noodles and stir to combine.
Sprinkle the remaining shredded cheese on top of the mixture. Add the crushed ritz crackers on top. Cover and bake at 350 degrees for 25 minutes. Uncover and bake for an additional 5-10 minutes or until lightly browned and bubbly.
Storage - Store in an airtight container in the refrigerator for up to 3-4 days.
Reheating - To heat in the oven, cover the casserole with foil and bake at 350 degrees for 45 minutes or until hot. You can also reheat individual servings of Tuna Noodle Casserole in the microwave.