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

1.5 cups half and half

½ cup sour cream (at room temperature)

1 cup frozen peas

⅓ cup Parmesan cheese (shredded)

1 cup Ritz crackers (crushed)

2 tablespoons butter (melted)

3 green onions (diced)

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Shred the white cheddar cheese and set it aside to come to room temperature.

Step 3: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery, cooking for about 5 minutes until softened.

Step 4: Add the minced garlic and cook for an additional minute until fragrant.

Step 5: Lower the heat to low. Stir in the drained tuna, salt, pepper, celery salt, cream of mushroom soup, half and half, and sour cream until combined. Gradually add the shredded cheddar, stirring until the sauce is smooth and well blended.

Step 6: Cook the egg noodles in boiling water about one minute less than the package instructions. For extra flavor, add the chicken bouillon cubes to the boiling water if desired. Drain noodles well.

Step 7: Stir the frozen peas and drained noodles gently into the cream sauce using a silicone spatula.

Step 8: If your skillet is not oven-safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish.

Step 9: Sprinkle the shredded Parmesan cheese evenly on top. Cover the casserole and bake for 20 minutes.

Step 10: Mix the crushed Ritz crackers with the melted butter, then sprinkle this topping over the casserole. Bake uncovered for an additional 5 to 7 minutes until the top is golden brown and crisp.

Step 11: Garnish with diced green onions before serving. Enjoy your comforting tuna noodle casserole!

Tips & Variations

Using bouillon cubes in the pasta water enhances the noodle flavor but can be omitted for a lighter taste.

Substitute sour cream with Greek yogurt for a tangier flavor and added creaminess.

Add mushrooms or chopped bell peppers when sautéing the onion and celery for extra texture and nutrition.

For a gluten-free version, use gluten-free noodles and check the soup label or use a homemade cream sauce.

FAQs

Can I use canned tuna in oil instead of water-packed tuna?

Yes, but drain the tuna well and reduce added butter if using oil-packed tuna to avoid making the casserole too oily.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole up to the baking step, cover it tightly, and refrigerate overnight. Add the cracker topping just before baking to keep it crisp.