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Tuna Noodle Casserole

A nostalgic and creamy Tuna Noodle Casserole, topped with a crunchy cracker layer, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups dry egg noodles Look for high-quality egg noodles for a gooey texture.
  • 2 cubes chicken bouillon (optional) For an extra layer of flavor in your broth.
  • 8 oz shredded White Cheddar cheese A smooth, creamy option, though feel free to experiment!
  • 2 Tablespoons butter Unsalted butter works best for overall balance.
  • 1 rib Celery, diced Freshness adds a crunchy bite.
  • 1/2 yellow onion diced Sautéed for a sweet, rich flavor.
  • 2 cloves garlic, minced Aromas that bring this dish to life!
  • 2 cans solid white albacore tuna in water, drained (5 oz. per can) A lean protein source that melds beautifully.
  • 1/2 teaspoon Salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon Pepper
  • 1 (10.5 oz.) can condensed cream of mushroom soup Helps bind the casserole with its creamy texture.
  • 1.5 cups half and half For added creaminess.
  • 1/2 cup sour cream, at room temp Adds a tangy flavor for depth.
  • 1 cup frozen peas A little sweetness and color.
  • 1/3 cup Parmesan cheese, shredded A sharp contrast to the White Cheddar.
  • 1 cup Ritz crackers, crushed The crowd-favorite topping for texture.
  • 2 Tablespoons butter, melted Binds the crackers together for a crispy topping.
  • 3 green onions, diced Fresh and delicious for garnish.

Method
 

Preparation
  1. Preheat the Oven: Heat your oven to 400°F (200°C).
  2. Shred Your Cheese: Shred that glorious White Cheddar cheese and set it aside.
  3. Sauté Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and celery. Cook for about 5 minutes until they begin to soften. Add minced garlic and sauté for an additional minute until fragrant.
  4. Combine Ingredients: Lower the heat and stir in the drained tuna, spices (salt, celery salt, pepper), condensed cream of mushroom soup, half and half, and sour cream. Mix until smooth and creamy.
  5. Prepare the Noodles: Cook the egg noodles in a pot of boiling water, adding optional bouillon cubes. Cook them for just one minute less than package directions for al dente texture.
  6. Mix It Together: Drain the noodles, then fold them together with the cream sauce and frozen peas until well combined.
  7. Transfer to Dish: If you’re using a skillet, you can bake straight away. Otherwise, transfer everything to a greased 9×13 casserole dish. Top with Parmesan cheese and cover it with foil. Bake for 20 minutes.
  8. Add Crunch: Meanwhile, in a small bowl, combine crushed Ritz crackers with 2 tablespoons of melted butter. After the 20 minutes, remove the foil and sprinkle this mixture over the casserole. Bake uncovered for an additional 5-7 minutes until the top is crispy and golden.
  9. Garnish: Sprinkle diced green onions on top and serve!

Notes

Make sure to have butter at room temperature before mixing with the crackers. Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can prep the casserole a day in advance, just keep it covered in the fridge, and bake it when you’re ready!