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.
Author:Chef Lora
Ingredients
Scale
3 cups dry egg noodles (about 4 cups cooked)
2 chicken bouillon cubes (optional)
8 oz. shredded White Cheddar cheese
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)
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.