Tuna Noodle Casserole
This creamy and cheesy Tuna Noodle Casserole is loaded with healthy veggies, tender egg noodles, and lean tuna, topped with buttery Ritz crackers crumbs that make every bite extra special! Enjoy this comforting casserole as an easy midweek family dinner with freshly chopped parsley or green onions, and your favorite side dish.
Enjoy the casserole as a standalone balanced meal or combine forces with a side of roasted veggies, a light salad, or homemade buttermilk cheddar biscuits.
Who doesn't enjoy an easy and delicious casserole with simple recipe steps and budget-friendly ingredients?! That's exactly what you get with this tuna noodle casserole!
WHY YOU'LL LOVE MY TUNA NOODLE CASSEROLE
- Tuna noodle casserole is a quick and easy main meal that will serve a large crowd – perfect for those family gatherings, potlucks, or when you have guests over.
- Use this casserole recipe to use up any leftover bits and pieces in your fridge and pantry. The vegetables, pasta, type of meat used, and crunchy topping can all be adapted to suit your needs and preferences.
- Tuna noodle casserole freezes really well, making it an ideal option to make ahead of those busy times and holidays.
INGREDIENT NOTES
- Egg noodles – I've used dry wide egg noodles for this casserole. The thinner variety can break apart and turn overly soft from the boiling and baking.
- Tuna – Use solid white albacore tuna in water, and make sure to drain it before combining with the other ingredients. Canned tuna in oil can make this casserole oily.
- Veggies – This tuna noodle casserole includes mushrooms, sweet onion, and frozen peas.
- Sauce – This thick and luxurious sauce combines condensed cream of mushroom soup, milk, garlic powder, salt and pepper, and freshly shredded cheese.
- Ritz topping – This tuna noodle casserole wouldn't be the same without its crunchy and buttery Ritz crackers crumbs.
Easy Swaps
- Noodles – Go ahead and use Fusilli, Penne, or Rigatoni pasta noodles instead of the egg noodles.
- Meat – If you aren't a fan of tuna, consider turning this into a chicken noodle casserole by using shredded chicken (leftover chicken breasts or rotisserie chicken).
- Topping – Breadcrumbs, crushed potato chips, cornflakes, or canned fried onions can be used in place of the Ritz crackers.
- Veggies – A bag of frozen mixed veggies that includes diced carrots and corn in addition to the peas is an easy way to incorporate a larger variety of vegetables into this casserole.
This comforting tuna noodle casserole is perfect for serving a large crowd with budget-friendly ingredients. Simply combine the tuna, noodles, white sauce and veggies, top with crunchy Ritz crackers, and bake!
STORAGE INSTRUCTIONS
- Refrigeration: Once completely cool, store leftover tuna noodle casserole in the casserole dish, covered with plastic wrap, or in an airtight container in the fridge for up to 4 days.
- Freezer: This tuna noodle casserole makes a great freezer meal. Either assemble and freeze it unbaked or bake the casserole and store it in the freezer only once it has fully cooled. Wrap the tuna noodle casserole with plastic wrap and again with foil to store in the freezer for up to 6 months. Thaw the frozen casserole overnight in the fridge and either reheat it or add fresh cracker topping to bake.
- Reheat: Reheat leftover baked tuna noodle casserole in the oven, covered with foil, for about 20-30 minutes or until it has heated through. Smaller portions can be reheated in the microwave.
COOKING TIPS
Make sure that you only cook the noodles until they are al dente as they will continue to cook and soften in the oven. This applies whether you choose to use the wide egg noodles or a different pasta noodle.
Covering the assembled tuna noodle casserole during the initial baking time will help prevent the noodles from drying out and the other elements of the dish from overcooking.
Drain the boiled noodles and the canned tuna well before adding these to the other ingredients. This will help to prevent a watery casserole mixture. Canned tuna in oil isn't recommended.
Always use freshly shredded cheese from a block for the best flavor. Freshly shredded cheese also melts better than pre-shredded cheese.
MORE COMFORTING CASSEROLE RECIPES
Tuna Noodle Casserole
Ingredients
- 4 cups dry wide egg noodles
- 2-3 tablespoons unsalted butter or olive oil
- 8 ounce mushrooms sliced
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 22.6 ounce condensed cream of mushroom soup
- 1 ½ cups milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup frozen peas
- 8 ounce block Monterey Jack cheese shredded
- 12 ounce can solid white albacore tuna in water drained
Ritz topping:
- 1 ½ cups Ritz cracker crumbs
- 3 tablespoons unsalted butter melted
- Fresh chopped green onions or parsley for topping optional
Instructions
- Preheat the oven to 375 F. Lightly grease a 9×13 casserole dish with cooking spray and set aside.
- Bring a pot of water to boil and cook the noodles according to package instructions until al dente. Do not overcook, it will continue to cook more in the oven. Drain the water out using a colander and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the mushrooms, onions, and garlic and saute for about 5 minutes, until the mushrooms are cooked and the onions have softened.
- Reduce the heat to LOW. Add the cream of mushroom soup, milk, and seasonings to the pot. Stir to combine.
- Add the frozen peas and simmer for 2-3 minutes.
- Turn off the heat. Stir in the shredded cheese a little at a time until fully melted. Add the cooked noodles and tuna. Fold together until evenly coated in the sauce.
- Pour everything into the prepared casserole dish. Cover and bake for 20 minutes.
- In a small bowl, combine the Ritz cracker crumbs with the melted butter. Stir until the crumbs are completely coated.
- Top it over the tuna casserole. Bake uncovered for 10 minutes, or until golden and crispy. Garnish and serve! Enjoy!
Notes
FREQUENTLY ASKED QUESTIONS
No. Most egg noodles are made with wheat flour. This casserole also consists of Ritz cracker crumbs which doesn't make it gluten-free. You can use gluten-free substitutions, if needed.
The American Campbell’s Soup Company is believed to have created the first tuna casserole recipe, although the concept of combining flakey fish with a white sauce and a crunchy topping goes as far back as the late 1800s in the form of a dish known as “cod a la bechamel”.
The crunchy topping is really what makes this tuna noodle casserole absolutely irresistible! If you don't enjoy a crunchy texture, consider topping the baked casserole with additional shredded cheese as a way to complete the dish.
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