Tuna noodle casserole is a comforting, economical family favorite. Mine includes fresh veggies poached in melted butter for a richer flavor.
If you like this recipe, check out my Chicken Poppyseed Casserole next!
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Sometimes I alter vintage recipes to suit my own family’s tastes and preferences. That is the case with my mom’s classic tuna noodle casserole recipe. Her’s includes peas and my daughter has always hated peas. Her’s used crushed potato chips as a topping. I have always preferred buttery Ritz crackers as a casserole topper. I did borrow a technique from my mom’s recipe for rice pilaf. Fresh veggies are chopped and then microwaved together with butter. This both melts the butter and softens the veggies before baking. It really improves the flavor of this creamy tuna casserole recipe.
More recipes with canned tuna
Ingredients for tuna noodle casserole
- Tuna – For testing purposes I used two cans of tuna. Drain the cans and discard the liquid before using. I prefer using white albacore packed in water, but you could choose to use light tuna.
- Noodles – Use 16 ounces of cooked egg noodles. I used extra wide noodles but you can use any style of noodles or even pasta. Although if you want to use pasta, reduce the amount to 12 ounces.
- Veggies – A mixture of fresh chopped onion, green pepper and celery. You could use red pepper instead. Or if you like peas in your tuna casserole, feel free to add some.
- Creamy Sauce – A mixture of one can of cream of mushroom soup plus half cup each of sour cream and mayonnaise. Plus melted butter to soften the veggies before adding them to the mix. This casserole has a superb creamy texture.
- Topping – Shredded cheddar cheese. Followed by Ritz cracker crumbs mixed with a little melted butter. You could use buttered bread crumbs if you prefer.
- Garnish – For added color, you could top the casserole with chopped parsley right before serving.
Instructions
In a large pot, bring salted water to a boil and cook egg noodles according to package directions. Drain well and return them to the pot.
While the noodles are cooking, microwave four tablespoons of butter together with the chopped veggies for 2 – 3 minutes. Until the butter is melted and the vegetables are softened.
Add the cream of mushroom soup, sour cream, mayonnaise, salt and black pepper to the cooked noodles and stir well to combine. Add the drained tuna and one cup of the shredded cheddar cheese. Stir again.
Spread the tuna and noodle mixture evenly into a 9 x 13 baking dish. Sprinkle with the remaining cheddar cheese. In a small bowl stir together one crushed sleeve of Ritz crackers with the remaining two tablespoons of butter. Sprinkle the mixture on top of the cheese layer.
Bake the casserole in a 375 degrees F oven for 30 minutes. Find free printable recipe card below plus a video tutorial.
Serving suggestions
I like a salad or green vegetable with this casserole. Plus an easy dessert. Here’s some more of my recipes to make this tuna casserole a complete meal –
Storage directions
Cover the dish with plastic wrap. Leftover tuna casserole will stay fresh in the fridge for up to three days. Or store leftovers in the freezer in an airtight container. They will stay fresh for up to one month.
Kitchen tools
- Large pot with glass lid for cooking noodles and pasta
- A ceramic 9×13 casserole dish for both baking and serving
- My favorite set of glass Pyrex measuring cups
Tuna Noodle Casserole
Equipment
- 1 9 x 13 Casserole Dish
Ingredients
- 16 oz egg noodles
- 10 oz white tuna drained
- 6 tbsp butter divided
- 1 small onion chopped
- 1 small green pepper chopped
- 2 stalks celery chopped
- 10.5 oz cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 8 oz sharp cheddar cheese shredded
- 30 Ritz crackers one sleeve
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender. Drain well and return the noodles to the pot.
- Meanwhile, in a large glass measuring cup or bowl that is microwave safe, combine the chopped onion, green pepper and celery with four tablespoons of butter. Microwave on high power for 2 - 3 minutes, until the butter is melted and the veggies are softened. I cover the bowl with a damp paper towel to prevent splattering.
- To the cooked noodles in the pot, add the cream of mushroom soup, mayonnaise, sour cream, salt and pepper. Stir well to combine.
- Add the drained tuna and one cup of the shredded cheddar cheese. Stir again until well combined.
- Spread the tuna and noodle mixture into a greased 9x13 casserole dish. Top with the remaining cup of shredded cheese.
- Melt the remaining two tablespoons of butter. Crush the Ritz crackers right in the sleeve and then dump the cracker crumbs into a clean bowl. Add the melted butter and stir to combine.
- Sprinkle the buttered cracker crumbs evenly over top of the cheese layer. Bake the casserole for 30 minutes, or until bubbly and the top is light golden brown.
Video
Nutrition
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