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Tuna Noodle Casserole with Creamy egg noodles and peas in a bowl with a fork.
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4.97 from 57 ratings

Tuna Noodle Casserole

This classic Tuna Noodle Casserole has canned tuna and egg noodles smothered in a creamy mushroom soup filling with cheese and peas. Top it off with buttery Ritz crackers, crispy fried onions, or potato chips.


  • 3 cups dry egg noodles, about 4 cups cooked
  • 2 chicken bouillon cubes, optional
  • 8 oz. shredded White Cheddar cheese, equal to 3 cups
  • 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 Salt
  • ½ teaspoon celery salt
  • ¼ teaspoon Pepper
  • 1 (10.5 oz.) can condensed cream of mushroom soup, or try my homemade version
  • 1.5 cups half and half, see notes
  • 1/2 cup sour cream, at room temp
  • 1 cup frozen peas
  • 1/3 cup Parmesan cheese, shredded

Casserole Topping

  • 1 cup Ritz crackers, crushed
  • 2 Tablespoons butter, melted

Optional Garnish

  • 3 green onions, diced


  • 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!



Pro Tips:
  • Half and Half is made of half milk, half cream. You can also use evaporated milk.
  • Frozen carrots, corn, and green beans may also be added.
  • Sliced mushrooms can also be used and sautéed with the onions and celery.
  • For best results, shred the cheese from a block instead of using bagged shredded cheese, which contains cellulose and doesn't melt as well.
  • My homemade Condensed Cream of Mushroom Soup or cream of chicken soup can also be used instead of a can.
  • 2 cups of leftover chicken makes a good substitute for the Tuna in this casserole.

Make Ahead Method:
1-2 days ahead:
  • Tuna Noodle Casserole can be made 1-2 days ahead of time and stored in the fridge until ready to bake.
  • If baking from a cold state, add 15 additional minutes of covered baking time. 
1-3 months ahead:
  • Let it defrost in the fridge for up to 24 hours prior to baking or bake from frozen and add 1 hour to covered baking time.

To Skip Baking:
  • Boil the noodles until fully cooked (vs. boiling for 1 minute less).
  • Top the assembled casserole with Parmesan cheese. Cover and simmer over medium heat until warm and bubbling, 5-10 minutes.
  • Add a topping that doesn't require baking to become crispy, such as crushed Ritz (without melted butter mixed in), or potato chips. 


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 make this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!