Tuna Noodle Casserole


12 ounce bag of Wide Egg Noodles

2 Cans Albacore Tuna in Water

1 cup finely grated Grana Padano (Parmesan Cheese will also work) plus 2 tablespoons

3/4 package of Ritz Crackers

1 bunch Green Onions

3 large cloves Garlic

1 Yellow Onion

2 cups Heavy Whipping Cream

1 tablespoon Cornstarch

2 tablespoons Cold Water

Sea Salt

Fresh Cracked Black Pepper

2 teaspoons Fresh Thyme or 1 1/2 teaspoons Dried Thyme

2 tablespoons Olive Oil

1/4 cup softened Butter


Dice onion, cut green onion, and press garlic.

Saute onions in a deep saute pan with the olive oil over medium heat until tender, add garlic and cook  until tender.

Add cream, salt and pepper to taste.

Add grand pardano, stirl and cook over medium heat until cheese has melted.  Stir in drained tuna.

Cook noodles in large stock pot of water, al dente, to the tooth.  Cook for the shortest recommended time on the package, remove from pan and drain in colander.

Add cooked noodles to cream sauce and green onions.  

Crush the Ritz Crackers.

Pour tuna noodle mixture into a butter baking dish.

Cover noodles with crushed crackers, cheese, and dabs of butter.

Broil until crumbs brown, cheese melts and bubbles.