Tuna Noodle Casserole

Tuna noodle casserole is a comforting, economical family favorite. Mine includes fresh veggies poached in melted butter for a richer flavor.

Course Main, Main Course

Cuisine American

Keyword tuna casserole recipe, tuna noodle casserole

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 545kcal

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.