Tuna Noodle Casserole Recipe

This classic Tuna Noodle Casserole has canned tuna and egg noodles smothered in a creamy mushroom soup filling with cheese and peas. Top it off with buttery Ritz crackers, crispy fried onions, or potato chips.

Nothing beats a classic creamy casserole recipe, and this Tuna Noodle Casserole is right at the top of our favorites list.

This meal comes together SO quickly and can even be prepared without using the oven. (Although I love a nice crispy topping!)

Scroll down to see how easy this is to make and be sure to read through my PRO tips for helpful info with this recipe!

Add seasonings, tuna, cream of mushroom soup, half and half, and sour cream. Stir until combined.

Add cooked egg noodles and mix until combined. Transfer to a lightly greased casserole dish if your skillet isn’t oven safe.

Cover and bake at 400°F for 20 minutes. Combine Ritz crackers and melted butter. Add to casserole.

Tuna Noodle Casserole

Tuna Noodle Casserole is the original dump-and-bake dinner, always ready to go right from your pantry! Stir tuna, cooked noodles, cream of mushroom soup and a few other pantry items in a baking dish, sprinkle with buttered bread crumbs and pop into the oven. The soup melts into a creamy sauce that brings everything together. This recipe is a classic for a reason. And you can customize it in lots of ways. Don’t have peas? Try corn! No bread crumbs? Crush some crackers! See the tips below for even more ideas to make Tuna Noodle Casserole your own!

Prep: 20min

Total: 45min

Yield: 4 servings

Serving Size: servings (about 1 1/4 cups each)

Nutrition Facts: servingSize servings (about 1 1/4 cups each), calories 312cal, Carbohydrate 4.19g, Cholesterol 3.3g, Fat 92, Fiber 100mcg, Protein 11mg, Saturated Fat 10.3g, Sodium 0.1g

Ingredients:

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
• 1/2 cup milk
• 2 tablespoons chopped pimiento (optional)
• 1 cup frozen green peas (about 4 1/2 ounces)
• 2 cans (about 5 ounces each) tuna in water, drained
• 2 cups cooked egg noodles (from about 4 ounces dry)
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter, melted

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 400°F’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season the mixture with salt and pepper’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the bread crumbs and butter in a small bowl’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake the tuna mixture for 20 minutes or until hot’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stir the tuna mixture’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle with the bread crumb mixture’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake for 5 minutes or until the bread crumb mixture is golden brown’}]

Tuna Noodle Casserole

This classic Tuna Noodle Casserole has canned tuna and egg noodles smothered in a creamy mushroom soup filling with cheese and peas. Top it off with buttery Ritz crackers, crispy fried onions, or potato chips.

Prep: 15min

Total: 55min

Serving Size: 1 serving

Nutrition Facts: calories 589 kcal, Carbohydrate 32 g, Protein 32 g, Fat 37 g, Saturated Fat 22 g, Trans Fat 1 g, Cholesterol 135 mg, Sodium 1728 mg, Fiber 3 g, Sugar 4 g, unSaturated Fat 13 g, servingSize 1 serving

Ingredients:

• 3 cups dry egg noodles (about 4 cups cooked)
• 2 chicken bouillon cubes (optional)
• 8 oz. shredded White Cheddar cheese (equal to 3 cups)
• 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 (see notes)
• 1/2 cup sour cream (at room temp)
• 1 cup frozen peas
• 1/3 cup Parmesan cheese (shredded)
• 1 cup Ritz crackers (crushed)
• 2 Tablespoons butter (melted)
• 3 green onions (diced)

Instruction:

1. Preheat oven to 400°F.
2. Shred the cheese and set aside to allow it to come to room temperature.
3. Melt the butter in a large skillet over medium heat. Add the diced onions and celery and cook for about 5 minutes, until softened.
4. Add the minced garlic and cook for an additional minute.
5. Decrease heat to low. Add the drained tuna, salt/pepper, celery salt, cream of mushroom soup, half and half, and sour cream. Stir until combined. Gradually sprinkle in the White cheddar and stir until well-combined and smooth.
6. Cook the egg noodles 1 minute shy of what the package instructs. Add 2 bouillon cubes to the boiling water to enhance the flavor of the egg noodles if desired.
7. Add the peas and drained egg noodles to the cream sauce and use a silicone spatula to gently stir until combined.
8. If not using an oven safe skillet, transfer to a lightly greased 9 x 13 casserole dish.
9. Top with Parmesan cheese. Cover and bake for 20 minutes.
10. Combine the Ritz crackers and melted butter and sprinkle over the casserole. Bake uncovered for 5-7 minutes, until the top is brown and crisp.
11. Garnish with diced green onions and serve!

Tuna Noodle Casserole – Food Wishes

FAQ

What’s the ingredients for tuna noodle casserole?

1. 3 cups dry egg noodles, about 4 cups cooked.
2. 2 chicken bouillon cubes, optional.
3. shredded White Cheddar cheese, equal to 3 cups.
4. 2 Tablespoons butter.
5. 1 rib Celery, diced.
6. ½ yellow onion, diced.
7. 2 cloves garlic, minced.
8. 2 cans solid white albacore tuna in water, drained. ( 5 oz. per can)

How do you make Rachael Ray’s tuna chicken casserole?

Why is my tuna casserole so dry?

1. Heat oven to 425 degrees.
2. Stir together in ungreased 2-quart casserole: 3 cups hot water, 1 cup milk. 3 tablespoons margarine or butter. 1 can (6 ounces) tuna, drained.
3. Cover and bake about 25 minutes or until pasta is tender (sauce will thicken as it stands).
4. Carefully remove cover.