Ingredients

• 1 , 16 ounce
• 0.25 cups butter , or more to taste
• 1 small onion , diced
• 2 slices bacon , diced
• 2 , 5 ounce
• 0.25 cups all-purpose flour
• 1.5 cups chicken stock
• 0.5 cups milk
• 0.5 cups mayonnaise
• 2 tablespoons soy sauce
• 1 cup shredded Cheddar cheese
• 1 cup frozen corn
• 0.5 cups chopped celery
• 0.5 cups chopped cashews
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 sleeve buttery round crackers , such as Ritz®

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 At the same time, melt 1/4 cup butter in a skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is crisp, 8 to 10 minutes. Add flour; cook and stir for 2 minutes. Whisk in chicken stock, milk, mayonnaise, and soy sauce until combined. Remove from the heat and transfer sauce mixture to a large bowl.
4. 4 Drain pasta and add to the sauce mixture. Stir in Cheddar cheese, corn, celery, cashews, salt, and pepper. Transfer to the prepared casserole dish and spread crushed Ritz® crackers over top.
5. 5 Bake in the preheated oven until heated through, 15 to 20 minutes.

Nutrition per serving