This Tuna Noodle Casserole is the ultimate comfort food, made with tender egg noodles, flaky tuna, and peas tossed in a rich, creamy mushroom sauce with melted cheddar cheese. It’s finished with a buttery, golden Ritz cracker topping for the perfect crunch. This family-favorite dinner is also easy to make ahead and freezer-friendly!

A bowl of Tuna Noodle Casserole with egg noodles in cream sauce with peas and crushed Ritz on top.

Tuna Noodle Casserole

There’s nothing quite like a classic Tuna Noodle Casserole! This is one of my favorite ways to turn simple pantry staples into a comforting, family-friendly dinner.

The combination of cream of mushroom soup, sour cream, half and half, and cheddar cheese creates an extra-creamy sauce that coats every bite of tender egg noodles. Peas add a little color and sweetness, and the buttery Ritz cracker topping gives it that irresistible golden crunch!

I love that this recipe can be prepared ahead of time, frozen for later, or made entirely on the stovetop when you don’t feel like turning on the oven. You can also switch up the topping with crispy fried onions, breadcrumbs, or crushed potato chips! 

How to Make it

See recipe card below this post for ingredient quantities and full instructions.

Sauté the celery and onions in butter. Add Garlic and cook for 1 more minute. Add seasonings, tuna, cream of mushroom soup, half and half, and sour cream. Stir until combined.

A skillet with onions, celery, tuna, and cream sauce for Tuna Noodle Casserole.

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Add frozen peas and shredded white cheddar until combined and heated through.

Adding peas and cheese to a skillet with cream sauce for Tuna Noodle Casserole

Add cooked egg noodles and mix until combined. Transfer to a lightly greased casserole dish if your skillet isn’t oven safe.

Mixing egg noodles into a skillet with cream sauce for Tuna Noodle Casserole.

Cover and bake at 400°F for 20 minutes. Combine Ritz crackers and melted butter. Add to casserole. Bake uncovered for 5-7 minutes. Garnish with green onions and serve.

A round casserole dish with a wooden spoon scooping up Tuna Noodle Casserole topped with Ritz crackers.

Pro Tips

  • Tuna: I recommend solid white albacore tuna packed in water. Drain it thoroughly before adding it to the sauce to prevent excess liquid from watering down the casserole.
  • Egg Noodles: Cook the noodles for 1 minute less than the package instructions. They’ll finish cooking in the oven, which helps keep them from becoming too soft.
  • Cream of Mushroom Soup: This gives the casserole its classic flavor. My homemade Cream of Mushroom Soup or Cream of Chicken Soup can be used instead of a can.
  • Cheese: Shred the white cheddar from a block for the smoothest melting consistency. Add it gradually over low heat to keep the sauce creamy.
  • Ritz Cracker Topping: Add the buttered crackers during the final 5–7 minutes of baking so they become golden and crispy without burning.
  • Topping Alternatives: Crispy fried onions, crushed potato chips, and seasoned breadcrumbs are delicious alternatives to Ritz crackers.
  • Frozen carrots, corn, and green beans may also be added. Sliced mushrooms can also be used and sautéed with the onions and celery.
  • 2 cups of leftover chicken makes a good substitute for the tuna in this casserole.
  • This recipe is in The Cozy Cookbook on page 186! And be sure to try my amazing Tuna Melts and Tuna Salad next!

Make-Ahead Method

  • Make Ahead: Assemble the casserole as instructed, but don’t add the Ritz cracker topping. Cover tightly and refrigerate for up to 2 days or freeze for up to 3 months.
  • Baking from Refrigerated: Add 15–20 minutes to the covered baking time to ensure the casserole is heated through.
  • Baking from Frozen: Thaw the casserole in the refrigerator until completely defrosted, typically 24–48 hours depending on its size. Bake as instructed, adding 15–20 minutes to the covered baking time if it’s still cold.
  • Ritz Cracker Topping: Prepare and add the buttery cracker topping just before the final 5–7 minutes of baking to keep it golden and crispy.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A wooden spoon scooping up creamy Tuna Noodle Casserole with egg noodles and peas.

Tools For This Recipe

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  • A 14-inch oven safe skillet is perfect for this recipe.
  • Box Cheese Grater– Always shred cheese from a block for creamy/melty results. Bagged shredded cheese contains cellulose and prevents it from melting as well in soups/sauces.
  • 9 x 13 baking dish The perfect size for almost any casserole recipe.

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Tuna Noodle Casserole with Creamy egg noodles and peas in a bowl with a fork.

Tuna Noodle Casserole

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
4.97 from 114 ratings
Servings: 6
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This classic Tuna Noodle Casserole is made with tender egg noodles, flaky tuna, peas, and cheddar cheese in a creamy mushroom sauce. It's topped with buttery Ritz crackers and can be made ahead or frozen for later!

Ingredients

US Customary - Metric
  • 3 cups dry egg noodles, about 4 cups cooked
  • 2 chicken bouillon cubes, optional
  • 8 oz. white cheddar cheese⅓, shredded
  • 2 tablespoons butter
  • 1 rib celery, diced
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cans solid white albacore tuna in water, drained. (5 oz. per can)
  • ½ teaspoon EACH: salt, celery salt
  • ¼ teaspoon Pepper
  • 1 (10.5 oz.) can condensed cream of mushroom soup, or try my homemade version
  • 1 ½ cups half and half, see notes
  • ½ cup sour cream, at room temp
  • 1 cup frozen peas
  • ⅓ cup Parmesan cheese, shredded

Casserole Topping

  • 1 cup Ritz crackers, crushed
  • 2 tablespoons butter, melted
  • 3 green onions, sliced

Instructions

  • Preheat oven to 400°F.
  • Shred the cheese and set aside to allow it to come to room temperature.
  • Melt the butter in a large skillet over medium heat. Add the diced onions and celery and cook for about 5 minutes, until softened. Add the minced garlic and cook for an additional minute.
  • Decrease heat to low. Add the drained tuna, salt/pepper, celery salt, cream of mushroom soup, half and half, and sour cream. Stir until combined. Gradually sprinkle in the White cheddar and stir until well-combined and smooth.
  • Cook the egg noodles 1 minute shy of what the package instructs. Add 2 bouillon cubes to the boiling water to enhance the flavor of the egg noodles if desired.
  • Add the peas and drained egg noodles to the cream sauce and use a silicone spatula to gently stir until combined.
  • If not using an oven safe skillet, transfer to a lightly greased 9 x 13 casserole dish.
  • Top with Parmesan cheese. Cover and bake for 20 minutes.
  • Combine the Ritz crackers and melted butter and sprinkle over the casserole. Bake uncovered for 5-7 minutes, until the top is brown and crisp.
  • Garnish with diced green onions and serve!

Notes

Pro Tips:
  • Tuna: I recommend solid white albacore tuna packed in water. Drain it thoroughly before adding it to the sauce to prevent excess liquid from watering down the casserole.
  • Egg Noodles: Cook the noodles for 1 minute less than the package instructions. They'll finish cooking in the oven, which helps keep them from becoming too soft.
  • Cream of Mushroom Soup: This gives the casserole its classic flavor. My homemade Cream of Mushroom Soup or Cream of Chicken Soup can be used instead of a can.
  • Cheese: Shred the white cheddar from a block for the smoothest melting consistency. Add it gradually over low heat to keep the sauce creamy.
  • Ritz Cracker Topping: Add the buttered crackers during the final 5–7 minutes of baking so they become golden and crispy without burning.
  • Topping Alternatives: Crispy fried onions, crushed potato chips, and seasoned breadcrumbs are delicious alternatives to Ritz crackers.
  • Frozen carrots, corn, and green beans may also be added. Sliced mushrooms can also be used and sautéed with the onions and celery.
  • 2 cups of leftover chicken makes a good substitute for the tuna in this casserole.
  • This recipe is in The Cozy Cookbook on page 186!  And be sure to try my amazing Tuna Melts and Tuna Salad next!
Make Ahead Method:
  • Make Ahead: Assemble the casserole as instructed, but don't add the Ritz cracker topping. Cover tightly and refrigerate for up to 2 days or freeze for up to 3 months.
  • Baking from Refrigerated: Add 15–20 minutes to the covered baking time to ensure the casserole is heated through.
  • Baking from Frozen: Thaw the casserole in the refrigerator until completely defrosted, typically 24–48 hours depending on its size. Bake as instructed, adding 15–20 minutes to the covered baking time if it's still cold.
  • Ritz Cracker Topping: Prepare and add the buttery cracker topping just before the final 5–7 minutes of baking to keep it golden and crispy.

Nutrition

Calories: 589kcal, Carbohydrates: 32g, Protein: 32g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 135mg, Sodium: 1728mg, Potassium: 488mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1308IU, Vitamin C: 13mg, Calcium: 479mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie