Tuna Noodle Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
589 kcal
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Course
Main Course
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Cuisine
American
Tuna Noodle Casserole
Description
This Tuna Noodle Casserole begins by sautéing celery, onion, and garlic in butter, creating a flavorful base. Tuna is mixed in with cream of mushroom soup, half and half, sour cream, and shredded White Cheddar cheese to form a creamy sauce. Precooked egg noodles—slightly underdone for firmness—are combined with frozen peas and the sauce, then transferred to a casserole dish if needed.
A topping of Parmesan cheese, crushed Ritz crackers, and melted butter is added before baking at 400°F. The baking with a covered portion followed by uncovered to crisp the topping results in a comforting dish with a crunchy top and smooth, cheesy interior.
Frozen vegetables like peas add pops of color and freshness. The combination of tuna and dairy-based sauces balances protein with rich, creamy texture. The recipe includes options for additions like mushrooms or other vegetables and notes about substituting chicken for tuna. The casserole can be made ahead and baked when needed, with guidance on baking times for refrigerated or frozen states.
Ingredients
- 3 cups egg noodles about 4 cups cooked, dry
- 2 chicken bouillon cubes optional
- 8 oz. White Cheddar Cheese shredded
- 2 Tablespoons butter
- 1 rib celery diced
- ½ yellow onion diced
- 2 cloves garlic minced
- 2 cans albacore tuna drained. (5 oz. per can, solid white, in water
- ½ teaspoon salt
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
- 1 cream of mushroom soup or try my homemade version, 10.5 oz. can, condensed
- 1.5 cups half and half see notes
- 1/2 cup sour cream at room temp
- 1 cup peas frozen
- 1/3 cup Parmesan Cheese shredded
Casserole Topping
- 1 cup Ritz crackers crushed
- 2 Tablespoons butter melted
Optional Garnish
- 3 green onions diced
Instructions
- Preheat oven to 400°F.
- Shred the cheese and set aside to allow it to come to room temperature.
- Melt the butter in a large skillet over medium heat. Add the diced onions and celery and cook for about 5 minutes, until softened.
- Add the minced garlic and cook for an additional minute.
- 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.
- 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.
- Add the peas and drained egg noodles to the cream sauce and use a silicone spatula to gently stir until combined.
- If not using an oven safe skillet, transfer to a lightly greased 9 x 13 casserole dish.
- Top with Parmesan cheese. Cover and bake for 20 minutes.
- 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.
- Garnish with diced green onions and serve!
Notes
- Tuna Noodle Casserole can be prepared 1 to 2 days in advance and refrigerated until baking.
- If baking from cold, add 15 minutes to the covered baking time; add an hour if baking from frozen.
- Adding vegetables like frozen carrots, corn, green beans, or sautéed mushrooms is possible for variety.
- Use block cheese shredded fresh for best melt and texture rather than pre-shredded cheese.
- Substitute leftover cooked chicken for tuna if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 1728mg | 72% |
| Potassium | 488mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1308IU | 26% |
| Vitamin C | 13mg | 14% |
| Calcium | 479mg | 48% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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