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Tuna Noodle Casserole
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Easy Tuna Noodle Casserole Recipe

This homemade Tuna Noodle Casserole is made from scratch with a simple cheddar cheese sauce and a crunchy Ritz cracker topping. 
Course main meal
Cuisine American
Keyword can you freeze tuna casserole, how to make tuna casserole, how to make tuna noodle casserole, tuna casserole, tuna noodle bake
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings
Calories 692kcal
Author Beth Pierce

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

Calories: 692kcal | Carbohydrates: 51g | Protein: 34g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 835mg | Potassium: 521mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1261IU | Vitamin C: 12mg | Calcium: 448mg | Iron: 3mg