Classic Tuna Noodle Casserole never tasted so good with an easy, luscious, cheesy, creamy sauce and a simple three-ingredient Ritz cracker topping. This is comfort food at its best and a family weeknight favorite.
The Best Tuna Noodle Casserole
This is one of my husband’s favorite casseroles and one the whole family enjoys. I like to add some frozen baby peas and make my cream sauce from scratch instead of canned cream of something soup. It really is a complete meal by itself, but if you want to step it up a notch and serve it with a simple garden salad and Garlic Knots. If you like this casserole, you should try my cheesy pierogi casserole, chicken broccoli rice casserole, chicken stuffing casserole, and baked spaghetti casserole.
Why this recipe works!
- I am not a huge fan of cream of anything condensed canned soups, so this recipe does not call for cream of mushroom soup, cream of celery sour, or cream of chicken soup. To me, they all taste the same. This recipe uses an easy-to-make fresh, creamy cheese sauce that gives it that knock-it-out-of-the-park flavor.
- There is absolutely nothing complicated about this tuna casserole recipe. No special equipment or techniques are required. Even a novice cook can handle this meal preparation.
- The ingredients for this recipe are readily available at your local supermarket, and many of them you may already have on hand.
How to make Tuna Noodle Casserole
Start by cooking your noodles (al dente) according to package directions and drain well. Meanwhile, in a skillet or pan, melt the butter over medium heat. Then add the onions and celery and cook until tender, stirring several times. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Sprinkle the flour over the veggies and cook for 2 minutes while stirring.
Slowly stir in the milk until smooth and combined. Simmer for about 5 minutes or until slightly thickened. Season with salt and pepper to taste. Then, remove from the heat and stir in the shredded cheese and sour cream. Stir in the drained tuna, frozen peas, and cooked noodles. Spoon the contents into a baking sprayed with nonstick spray
Now in a small bowl, combine the crushed Ritz Crakers and butter. Then evenly sprinkle the mixture over the casserole dish. Bake in a preheated oven for about 15-20 minutes or until the casserole is heated through and lightly browned on the top. Sprinkle with chopped fresh dill or chives.
Recipe notes and helpful tips
- Cook the pasta al dente since you will be cooking them in the oven for 20 minutes or so. This keeps them from becoming mushy.
- You can substitute elbow macaroni, penne, rotini, or cellentani for the egg noodles.
- If possible, use solid white albacore tuna.
- Do not over-simmer the cream sauce. 4-5 minutes is long enough for the sauce to slightly thicken. Be sure to stir frequently.
- Other veggies you might add include broccoli, green peppers, mushrooms, or carrots.
- For a change of pace, top with crushed potato chips, breadcrumbs, or French’s fried onion mixed with a little melted butter.
- Use freshly grated cheese. Pre-grated cheese may contain additives that keep it from melting properly.
- Remove the white sauce from the heat before whisking in the cheese and sour cream.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or in a skillet over low heat. The cracker topping will not be as crunchy, but it will still be delicious.
Can you Freeze Tuna Noodle Casserole?
If preparing this casserole in advance, freeze the noodle and cheesy tuna mixture mixed together but not baked yet. Simply add it to a large freezer zipper bag and freeze it for up to 2 months. Then defrost in the refrigerator 24-48 hours in advance of baking. Add the contents of the zipper bag to a greased casserole dish. Prepare the crumb topping and sprinkle over the casserole. Bake as directed, adding 3-5 minutes baking time.
If freezing leftovers, spoon the contents into a sturdy freezer-safe container. Thaw in the fridge overnight and reheat in the microwave at reduced power or in the oven at 350 degrees in a casserole dish.
Try These Next
Easy Tuna Noodle Casserole Recipe
Ingredients
Tuna Casserole
- 8 ounces egg noodles
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 1 rib celery chopped
- 2 cloves garlic minced
- 3 tablespoons flour
- 2 cups whole or 2% milk
- ½ teaspoon kosher
- ½ teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar
- 1 cup shredded white cheddar
- 1/2 cup sour cream
- 2 5-ounce cans of solid white albacore tuns in water, drained
- 1 cup frozen peas
Cracker Topping
- 1 ½ cups crushed Ritz crackers
- 3 tablespoons unsalted butter melted
- Chopped dill or chives
Instructions
- Preheat oven to 400 degrees. Grease or coat a 9 x 9-inch casserole dish with nonstick cooking spray.
- Cook noodles al dente according to package instructions; drain well.
- In a skillet or pan, melt the butter over medium heat. Add the onions and celery and cook until tender, about 7 minutes, stirring several times. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Sprinkle the flour over the vegetables and cook for 2 minutes while stirring.
- Slowly stir in the milk until smooth and combined. Simmer for about 5 minutes or until slightly thickened. Season with salt and pepper to taste. Remove from the heat and stir in the shredded cheese and sour cream. Stir in the drained tuna, frozen peas, and cooked noodles. Spoon the contents into the prepared baking dish.
- In a small bowl, combine the crushed Ritz Crakers and butter. Sprinkle the mixture over the casserole dish. Bake for 15-20 minutes or until the casserole is heated through and lightly browned on the top. Sprinkle with chopped fresh dill or chives.
Notes
- Cook the pasta al dente since you will be cooking them in the oven for 20 minutes or so. This keeps them from becoming mushy.
- You can substitute elbow macaroni, penne, rotini, or cellentani for the egg noodles.
- If possible, use solid white albacore tuna.
- Do not over-simmer the cream sauce. 4-5 minutes is long enough for the sauce to slightly thicken. Be sure to stir frequently.
- Other veggies you might add include broccoli, green peppers, mushrooms, or carrots.
- For a change of pace, top with crushed potato chips, breadcrumbs, or French's fried onion mixed with a little melted butter.
- Use freshly grated cheese. Pre-grated cheese may contain additives that keep it from melting properly.
- Remove the white sauce from the heat before whisking in the cheese and sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Brandy Bradley
Made this tonight and it was just as delicious as I hoped! I did substitute the tuna with rotisserie chicken and used oat milk instead of whole, and it still worked wonderfully! I have it on my list to make with tuna another time….didn’t want to have to heat up fish in my common lunch room at work. Beth’s recipes always turn out so great!
Beth Pierce
Thank you, Brandy. That is so sweet! I understand the lunch room thing. So glad that you enjoyed it.
Lesa
This was wonderful! So flavorful! Especially leftover for lunch the next day 😊. Thank you for the recipe!
Beth Pierce
You are most welcome, Lesa!
Jill
This recipe was easy and delicious!! I added fresh mushrooms with the onion and celery. The leftovers were also wonderful!
Beth Pierce
Thanks, Jill! I am so glad that you liked it.
katerina
It was easy and delicious! I hate cream of anything soups too. They all taste the same. Thanks for sharing!
Allyson Zea
This was so flavorful and delicious! Thanks for the easy recipe!
Erin
This was incredibly delicious! My family loved it!
Brenda Williams
I had made this recipe with chicken breast instead of tuna. I didn’t add celery or onions. I used onion powder. I just now stumbled on your recipe
Julie
A childhood favorite. I’m glad I found this recipe, it’s so good.
Beth Pierce
Thank you, Julie! Food can be so nostalgic.
Michael Lagana
When i came to your recipe i knew i found what i wanted.
Beth Pierce
Thanks, Michael! Enjoy!
Heather Rose
My kids love this so much. And i just made this for my friend’s family who had a baby!
Julia
The panko breadcrumb topping was such a nice addition to this creamy casserole!
Lily
This was such an easy and delicious dinner recipe, the whole family loved it!! Classic comfort food!
Biana
We love tuna, and this casserole looks so easy to make, and so delicious! Perfect for dinner.
Anjali
This is such a classic recipe, it reminds me of my childhood!! Made your version for dinner tonight and it turned out great!
HEATHER PERINE
I love tuna casserole!! But I’m with you hate that condensed soup so I usually just avoid making it but love the idea of a cheese sauce 🙂 pinning to make for later!
Angela
Tuna noodle casserole is one of my all time favorites. This recipe is perfection! I love that you added dried parsley and peas to it.
Beth Reilly
It honestly doesn’t get any easier than this! And my whole family loved it!
Beth Pierce
Thanks Beth! Glad that everyone loved it!!
Suzy
This is one of those classic dishes that everyone loves! It’s so tasty!
Matt Taylor
So yummy, my mom used to make something similar to this when I was growing up. Brings back great memories!
Shelley
Oh my goodness – I haven’t had this in forever! Such a comfort food classic! My family will love it!
Eden
One of my husband’s favorite dishes, he LOVES this casserole and I can’t wait to make it again!
Natalie
Thanks for sharing this! It has been way too long since I’ve made this. And, I love tuna!! Totally making it this week!
Katie
Love how simple and easy this is! Can’t wait to try it.
Kara
I agree with you, everything tastes better with homemade sauce instead of canned soup! A perfect family weeknight dinner!
Allyson Zea
This tuna noodle casserole is always a hit at our house!
Jen
Yum! We love noodle dishes here and I can’t wait to make this! My family is going to love this recipe! So excited!
Jennifer
Making this week with your freezer instructions so I can use it for my weekly meal plan later this month. Can’t wait to try it!
Claudia Lamascolo
We love this recipe and it is delicious and pure comfort food, we make it often!
Caitlyn Erhardt
I love making this casserole for a quick family dinner. Everyone always loves it!
Dannii
This is always our go to for easy comfort food. So hearty and delicious.
Chef Mireille
I love the fact that this uses a fresh sauce instead of the canned condensed soup. This is definitely a repeater recipe I will make again and again!
Jess
A classic dish that I never get tired of making! Even my picky eaters like this!
Maria
Oh, my…this looks so hearty. A real comfort food indeed,
Elaine
This recipe is easy to make gluten-free, using gluten-free noodles and skipping the bread crumbs! A classic!
Rosemary
A classic. Loving how this tuna casserole is looking. So easy and tasty. Can’t wait to make it!
Krissy Allori
Classic childhood comfort food. Such an easy and tasty dinner recipe!
Katie
Looks so good! Can’t wait to try this one.
Luci
I haven’t had tuna in awhile, but my mouth is watering looking at your casserole! I’m definitely saving this dish for when I get tuna, I know it’ll be delicious!
Brianna
Such a classic dish and I love that you make this sauce from scratch!
Nart
Tried this recipe and it was so delicious. Before this I’d never used tuna in a dish like this before and I was wondering if I would like it. Turned out so good!
Emily
Yum! I love everything about thi tuna caserole, especially the bread crumb topping! A perfect weeknight recipe!
Catalina
I am drooling over this casserole! It looks so inviting!
Sara Welch
Gave this a try for dinner last night and it didn’t disappoint! Easily, a new family favorite!
Cathy
I never liked tuna noodle casserole as a kid, but I love it as an adult! This recipe looks awesome!
Erin
This Classic Tuna Noodle Casserole looks so perfect! Definitely a must try!
mike storer
i use cream of mushroom soup in mine …mix with a little 2% milk ..adjust for dryness…