Spicy Miso Tuna Noodle Casserole
Ingredients
- 12 oz. wide egg noodles
- Kosher salt
- 1 bunch scallions
- 4 Tbsp. unsalted butter
- 1 large onion, finely chopped
- 1 head of garlic, cloves separated, coarsely chopped
- ¼ cup all-purpose flour
- Zest of 1 lemon, plus more for serving
- 8 oz. cream cheese, cut into 1" pieces, room temperature
- 8 oz. Monterey Jack or pepper Jack cheese, coarsely grated
- ½ cup yellow or white miso
- ¼ cup chili sauce (such as sriracha)
- 2 Tbsp. chicken bouillon paste (preferably Better Than Bouillon)
- 1 Tbsp. soy sauce, preferably low-sodium
- 3 5-oz. cans oil-packed tuna, drained
- 1½ cups frozen peas
- 4 oz. potato chips (preferably Ruffles), coarsely crushed
- Freshly ground pepper
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