Description

This classic Tuna Noodle Casserole is a comforting, creamy dish combining tender egg noodles, savory tuna, and a rich cheese sauce made with white cheddar and cream of mushroom soup. Enhanced with fresh vegetables like celery, onion, and peas, and topped with a crunchy Ritz cracker and Parmesan crust, it’s a satisfying meal perfect for family dinners or potlucks.

Ingredients

Scale

Main Ingredients

3 cups dry egg noodles (about 4 cups cooked)
2 chicken bouillon cubes (optional)
8 oz. shredded White Cheddar cheese
2 Tablespoons butter (divided)
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 (room temperature)
1 cup frozen peas
⅓ cup Parmesan cheese (shredded)
1 cup Ritz crackers (crushed)
3 green onions (diced)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
Prepare Cheese: Shred the white cheddar cheese and set it aside at room temperature to allow it to soften.
Sauté Vegetables: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery and cook for about 5 minutes until they soften and become fragrant.
Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
Create Sauce: Reduce the heat to low. Add the drained tuna, salt, pepper, celery salt, cream of mushroom soup, half and half, and sour cream to the skillet. Stir everything until well combined.
Incorporate Cheese: Gradually sprinkle in the shredded white cheddar cheese while stirring continuously until the sauce is smooth and the cheese is fully melted.
Cook Noodles: Meanwhile, cook the egg noodles in boiling water 1 minute less than the package instructions. Optionally add the 2 chicken bouillon cubes to the boiling water to enhance flavor. Drain the noodles thoroughly.
Combine Ingredients: Stir the frozen peas and cooked egg noodles into the creamy sauce gently using a silicone spatula, ensuring even distribution.
Transfer to Baking Dish: If your skillet is not oven-safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish for baking.
Add Toppings and Bake Covered: Sprinkle the shredded Parmesan cheese over the top. Cover the casserole and bake it in the preheated oven for 20 minutes.
Add Crunchy Topping and Finish Baking: Mix the crushed Ritz crackers with the melted butter and sprinkle this mixture over the casserole. Remove the cover and bake uncovered for an additional 5 to 7 minutes until the topping is golden brown and crispy.
Garnish and Serve: Remove the casserole from the oven and garnish with diced green onions. Serve hot and enjoy your creamy, flavorful tuna noodle casserole!

Notes

For extra flavor, add chicken bouillon cubes to the pasta cooking water as indicated.
Using half and half creates a rich, creamy sauce; substituting with milk will result in a thinner sauce.
Allowing cheese to come to room temperature helps it melt smoothly into the sauce.
Be sure not to overcook the noodles; undercooking by a minute helps prevent mushiness after baking.
If you want a lighter version, reduce the amount of butter or use low-fat sour cream.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Tuna Noodle Casserole, creamy tuna casserole, baked tuna casserole, easy casserole recipe, comfort food, tuna dinner