Easy Tuna Noodle Casserole Recipe
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If you’ve had a bad tuna casserole before, I get it. Mushy noodles, bland filling, tuna that turns into paste. That’s not this recipe. And mine has a topping everyone will be fighting for.
I’m going to show you exactly how to get a creamy tuna casserole with bubbling, browned cheese on top, without overcooking the noodles.
This recipe is inspired by my mom’s tuna casserole, though it’s not exactly how she made it. The topping is all hers, buttery Ritz crackers and melted cheese, I just adjusted the amount to fit my 13×9 pan. When she was short on time, she’d skip the oven and serve it straight off the stove. But the baked version, with that crispy topping, was always worth the wait.
Why you’ll love this recipe
- It’s the nostalgic casserole you grew up on. This is adapted from my mom’s recipe, topping and all.
- It bakes in 20 minutes or less. Since the filling goes into the pan hot, you’re really just melting cheese and browning a topping.
- It actually tastes good. Big chunks of tuna, not bland, not too salty. This isn’t a can-opener casserole.
Ingredients You’ll Need
- Wide egg noodles: I like an old fashioned tuna casserole made with egg noodles. They cook fast, the sauce clings to every noodle instead of sliding off, and with a filling this hearty, egg noodles keep everything feeling lighter. I learned that while testing my ground beef stroganoff recipe, and it holds true here too.
- Tuna: I use white albacore tuna in water. A lot of recipes call for 2 cans, but I like a big chunk of tuna in every bite, so I go with 3.
- Cream of celery soup: Condensed soup makes a creamy filling without breaking the sauce. I like celery best because the flavor doesn’t compete with the tuna or the topping.
- Whole milk: It makes the filling creamy and coats the noodles nicely. You can use a low fat or 2% milk instead.
- Onion and celery: Cooked until soft, they add fresh flavor to the base so the filling doesn’t taste like it came straight out of a can.
- Kosher Salt, garlic powder, and pepper: These season the filling so it doesn’t taste flat. Canned soup on its own is bland.
- Frozen peas: No rhyme or reason here. I just love adding a green veggie to make the meal feel complete. My mom and my husband always add peas or green beans to the filling when they make it, so it just seems right.
- Sharp white cheddar cheese: I like Cabot Seriously Sharp or a Vermont cheddar here. The sharpness cuts through the rich, mild flavor of the casserole underneath. But do like my mom does and use what you have on hand, Swiss, Monterey jack, or mild cheddar all work.
- Ritz crackers: This is for the topping. The buttery flavor and the crispness are perfect for a casserole, (I make my broccoli cheese casserole with the same Ritz topping). They hold their crunch and don’t get soggy during baking.
How to Make Tuna Noodle Casserole
Step 1:
Preheat the oven to 425°F. Boil the egg noodles until they’re about 2 minutes shy of al dente. Drain them, then add the frozen peas to the hot noodles. I add it all right to the baking dish after the noodles drain.
Note: Adding the peas now starts thawing them and helps keep the noodles from cooking any further.
Step 2:
In the same pot you used for the noodles, melt the butter over medium-high heat. Add the celery and onion and cook until soft, about 6 to 8 minutes.
Step 3:
Lower the heat and add the soup, tuna, milk, and seasonings to the pot with the vegetables. Bring it to a boil, then immediately turn off the heat.
Step 4:
Pour the hot tuna mixture over the noodles and stir until everything is coated.
Step 5:
Sprinkle the crushed Ritz crackers evenly over the casserole, then top with the shredded cheddar.
Step 6:
Bake at 425°F for 15 to 20 minutes, until the top is golden brown and the casserole is bubbling around the edges.
Step 7:
Before serving, let the casserole sit for 5 to 10 minutes. It’ll be easier to scoop and won’t be lava-hot.
Tips
- Undercook your egg noodles on purpose. They’ll keep cooking in the oven, and starting them underdone keeps them from turning mushy.
- Make sure the filling goes into the oven hot. That’s what lets the cheese brown and the casserole bubble before the noodles have a chance to overcook.
- I always cook the soup mixture in the same pot I used for the noodles. One less dish to wash.
- This casserole holds its heat for a long time. If dinner is at 6, you can have this done by 5:30, and it’ll still be hot when you sit down.
Variations and Substitutions
- You can make this tuna casserole recipe with cream of mushroom soup instead of cream of celery. Or use cream of chicken if you’d rather have that instead.
- Water, broth, or low fat milk can be swapped for the whole milk. It just won’t be as creamy.
- Swap the egg noodles for elbows or bowtie pasta. Make sure to stop boiling the noodles 2 minutes before al dente, per the package instructions.
- The Ritz cracker topping is optional, but it’s how my mom always made it, and it’s the best part.
- Once garden season winds down, I’ll swap in diced green beans instead of peas, using whatever we’ve frozen from the garden.
Storage Instructions
This casserole keeps well in the fridge for 4 days. The noodles will soak up most of the sauce as it sits, so don’t be surprised if it looks a little drier the next day. A splash of milk stirred in will loosen it back up.
Reheating
To reheat, bake at 350°F until warmed through. If the top starts browning too fast, cover it loosely with foil. This takes about 20-30 minutes depending on your portion size.
You can also microwave individual portions. The topping won’t stay crisp in the microwave, but it’ll still taste good.
Freezing
I don’t recommend freezing this casserole. The noodles and the topping will get mushy after thawing and reheating.
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Easy Tuna Noodle Casserole Recipe
Ingredients
- 12 oz wide egg noodles, uncooked
- 1 1/2 cups frozen peas
- 1 tablespoon butter
- 1 cup diced onion
- 1 cup diced celery, (about 2 to 3 stalks)
- 3 cans (5 oz each) solid white albacore tuna in water, drained
- 2 cans (10.5 oz each) cream of celery soup
- 2 1/2 cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon pepper
- 1 sleeve of Ritz crackers, broken up into pieces
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil and cook the egg noodles per the package’s instructions, until they are 2 minutes shy of al dente (mine cook for 4 minutes). Drain well, and add to a 13×9 pan. Add the frozen peas to the hot noodles and set aside.
- In the same pot you boiled the noodles, melt the butter over medium-high heat. Add the diced celery and onion and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Turn the heat down to low and add the soup, drained tuna, milk, salt, pepper, and garlic powder to the pot with the vegetables. Stir until fully combined.
- Turn the heat back up and bring the mixture to a boil. Once boiling, remove the pot from the heat.
- Pour the hot tuna mixture over the noodles and stir until everything is evenly coated.
- Sprinkle the Ritz cracker pieces evenly over the top, then sprinkle on the shredded cheddar cheese.
- Bake at 425°F for 15 to 20 minutes, until the top is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let the casserole rest for 5 to 10 minutes before serving.
Notes
- Wide egg noodles are best for this recipe. The extra wide noodles fall off the fork
- Low fat, 2%, water, or chicken broth, can be used in place of the whole milk
- It’s important to undercook the noodles in the beginning to make sure they’re not mushy after they’re baked.
- Store leftovers in the fridge for up to a few days. Reheat in a 350°F oven, covered loosely with foil if the top browns too fast, or in the microwave.
