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+ servings
A casserole dish filled with tuna noodle casserole with a spoon scooping it out.
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5 from 3 votes

Tuna Noodle Casserole

This easy Tuna Noodle Casserole has a classic mushroom soup filling, sharp cheddar cheese, egg noodles, and a buttery Ritz cracker topping!

Ingredients

  • 3 cups dry egg noodles, (about 4 cups cooked)
  • 2 chicken bouillon cubes, optional
  • 8 oz. White Cheddar cheese, shredded (equal to 3 cups)
  • 2 Tablespoons butter
  • 1 stalk Celery, diced
  • ½ white 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 can condensed cream of mushroom soup, see notes for link to homemade version
  • 12 oz. evaporated milk
  • 1/2 cup sour cream, at room temp
  • 1 cup frozen peas

Casserole Topping

  • 1/3 cup Parmesan, finely grated
  • 1 cup Ritz crackers, crushed
  • 2 Tablespoons butter, melted

Garnish

  • 3 green onions, diced

Instructions

  • Preheat oven to 400 degrees F.
  • Shred the White Cheddar cheese and set aside to allow it to come to room temperature.
  • 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.
  • Melt the butter in a large skillet (at least 10” in sizover 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, milk, and sour cream. Stir until combined. Gradually sprinkle in the White cheddar and stir until well-combined and smooth.
  • Add the peas and egg noodles and use a silicone spatula to gently stir until combined.
  • Pour into a lightly greased 9 x 13 casserole dish.
  • Bake, uncovered, for 20 minutes.
  • Combine the Ritz crackers and melted butter. Top the casserole with it along with the grated Parmesan. Bake for 5-7 additional minutes, until the top is brown and crisp.
  • Let sit for 5 minutes. Garnish with diced green onions and serve!

Notes

Diced frozen carrots as well as frozen green beans may also be used. Fresh/Diced mushrooms can also be used and sauteed with the onions and celery.

Condensed cream of celery or cream of chicken soup make good substitutes for cream of mushroom. You can also make this homemade version of condensed cream of mushroom soup, or MY homemade condensed cream of chicken soup.

2 cups of leftover chicken makes a good substitute for the Tuna in this casserole.

Make Ahead Method:
  • Tuna Noodle Casserole can be made a day ahead of time and stored in the fridge until ready to bake.
  • If baking from a cold state, add 10 additional minutes of baking time. Top it with foil during this time, then remove for the remainder of baking.
Freezing: 
  • Tuna Noodle Casserole makes a great freezer food, either before or after it's been baked. Seal it well and store it for up to 6 months.
  • Let frozen casserole defrost overnight in the fridge prior to baking so that it cooks evenly.

Nutrition

Calories: 558kcal, Carbohydrates: 32g, Protein: 32g, Fat: 34g, Saturated Fat: 19g, Cholesterol: 128mg, Sodium: 1404mg, Potassium: 491mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1204IU, Vitamin C: 13mg, Calcium: 552mg, Iron: 3mg