Tuna and Noodle Casserole on a Sheet Pan

Ingredients:

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

Preparation:

1. Preheat oven to 230°C and lightly spray a baking sheet with cooking spray.
2. Bring a large saucepan of water to a boil over high heat and season generously with salt. 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. Set the noodles aside and return the saucepan to medium heat.
3. Add 2 tablespoons olive oil, mushrooms, and 1/4 teaspoon salt. Cook until the mushrooms are softened and beginning to brown, stirring occasionally, about 5 minutes. Stir in the cream cheese and noodle water and continue to cook until smooth and thickened, stirring frequently, about 2 minutes more. Reduce heat to low, then add the cheddar, Dijon mustard, cayenne, and 1/2 teaspoon salt and stir until all the cheese has melted and the sauce is smooth. Add the noodles, tuna, and peas (the mixture should be slightly runny; it will thicken in the oven). Taste and adjust the seasoning if needed. Transfer to the prepared baking sheet.
4. Mix crushed crackers, panko breadcrumbs and the remaining 2 tablespoons olive oil in a medium bowl, distributing the ingredients evenly, then sprinkle the topping evenly over the casserole. Bake until the topping is golden brown and the sauce is bubbling around the edges, about 10 minutes. Let it sit for 5 minutes and serve.