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Tuna Noodle Casserole

A serving of tuna noodle casserole on a white serving plate with a silver fork, green onions and a white kitchen cloth in the background.
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 makes every bite extra special!
David Murphy
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 50 minutes
Serving Size 8 Servings

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 9x13 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

You can switch out the noodles and use another such as Fusilli, Penne, or Rigatoni instead. Make sure not to cook past al dente otherwise it will get too soft after baking more in the oven.
Instead of ritz crackers for topping, you can use bread crumbs or even potato chips.
Buy the canned tuna variety that is in water and not oil. Drain well before stirring it in.
If you want more than just frozen peas, you can buy the frozen peas and carrots or the frozen mixed veggies blend. Add any veggies you like to the dish or serve some steamed on the side.
Want to change the meat? You can also make this recipe using cooked chicken. It would no longer be a tuna noodle casserole, but a chicken noodle casserole!
STORING
Allow the food to cool completely before storing. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat in the microwave or bake in the oven at 350 F until heated through.