Tuna Casserole

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This classic tuna noodle casserole combines tender egg noodles with creamy sauce, flaky tuna, peas, and melty cheese under a golden, buttery cracker topping.

Prep Time10

Cook Time30

Resting Time5

Total Time45

Course: Dinner

Cuisine: American

Keyword: tuna casserole

Servings:

Author: Katerina Petrovska

Ingredients

6 ounces egg noodles
1 cup cream of chicken soup
½ cup milk
½ cup sour cream
salt and freshly ground black pepper to taste
10 ounces canned tuna in water drained
1 cup frozen peas thawed
¾ cup shredded mozzarella cheese

For the topping:

½ cup crushed Ritz crackers panko or breadcrumbs are also okay to use
2 tablespoons butter melted and cooled
¼ cup shredded mozzarella cheese

Instructions

Prep. Preheat your oven to 400°F. Grease a 9-inch baking dish with butter or cooking spray and set aside.
Cook your noodles. Cook the noodles according to package directions. Drain the noodles once cooked and set aside.
Make the base. In a large bowl, whisk together the cream of chicken soup, milk, sour cream, salt, and pepper.
Add the main ingredients. Stir in the tuna and peas. Add the cooked egg noodles and ¾ cup of mozzarella and stir well to combine. Transfer the mixture to the baking dish.
Prepare the topping. Combine the crushed crackers with the melted butter and ¼ cup of shredded mozzarella, then add the mixture over the casserole.
Bake. Bake the casserole for 20 minutes, or until bubbly.
Cool and serve. Remove the tuna casserole from the oven and let it cool for about 5 minutes before serving.

Notes

Noodle options: For this recipe, you can use any kind of egg noodles, including thin or flat Asian noodles, or fettuccine.
Topping: Instead of crackers, you can use panko breadcrumbs.
Tuna choices: For this recipe, I like tuna packed in water. The one packed in oil may be too oily for the recipe overall.
Canned soups: Instead of cream of chicken soup, you can use cream of vegetable or mushroom soup.

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