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Tuna Noodle Casserole with Creamy egg noodles and peas in a bowl with a fork.
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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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 589kcal
Author: Stephanie

Ingredients

  • 3 cups dry egg noodles about 4 cups cooked
  • 2 chicken bouillon cubes optional
  • 8 oz. shredded White Cheddar cheese
  • 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

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:
  • 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.
  • This recipe is in The Cozy Cookbook on page 186!
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.
 

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