Cheesy tuna noodle casserole is an easy and classic dinner dish that the whole family can enjoy. With Ritz cracker crumbs on top, green peas, and lots of noodles and cheese, this dish is worthy of seconds.
Simple tuna noodle casserole
So believe it or not, I was into my mid 20’s before ever trying tuna noodle anything, and it was only because these are meals my husband grew up eating. Of course, I make my own adaptions every time and adjust it based on what I have on hand so it’s never made the same way twice.
To keep it simpler on my memory I made up a rule of 2 for my tuna noodles when I’m cooking in a 9×13 baking dish. This is to make sure I don’t get dry noodles and I get the same results more often than not.
The rule of two is simple, 2 cans of this, 2 cups of that, while not everything is done in pairs, it really does help me to remember quantities.
Baked tuna noodle casserole ingredients
- Egg noodles
- Frozen peas
- Cream of mushroom
- Canned tuna
- Cheddar cheese
- Ritz crackers
What you’ll need to make this recipe
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Tips for making easy tuna noodle casserole
If you want to use canned peas, you can. I used to do it this way because that’s what my husband said he was used to, but I’ve since found that frozen gives a prettier color and a burst of freshness once baked that keeps this dish from feeling depressing and makes it a little more comforting if you know what I mean.
I didn’t always add the Ritz cracker on top either. For a long time, I made it plain without a topping. Then I noticed others used Panko, so I tried that too and they were flavorless. Finally, when I took inspiration from my chicken divan casserole and grabbed a sleeve of crackers. The rest was history.
If you want a creamier end result, adding 1-2 cups of sour cream is awesome. If you have picky eaters as I do, 1 cup sour cream and 1 cup of milk help to give the creaminess without all that tangy sour cream flavor that not everyone enjoys.
Yes, tuna noodles can be made and frozen. Simply assemble it as directed and let cool completely in a freezer safe pan. Then place the pan on a baking sheet and cover the top well with foil. Freeze for bout 2 hours until solid, and transfer to a freezer safe bag or wrap very well with plastic wrap. It can last 5-6 months this way. Thaw overnight in the fridge and bake as directed.
Yes. This casserole can be assembled ahead of time and placed in the fridge for up to 2 days in advance.
Leftover tuna noodles lasts about 3-4 days covered in the fridge.
How to make cheesy tuna noodle casserole
Bring a large pot of water and 2 tsp of salt to a boil. Add in your egg noodles and cook according to package directions. Drain into a colander. Return pot to stove and cook onions until soft (about 3 minutes).
Turn off the heat and preheat your oven to 350F degrees.
Add your noodles cream of mushroom, cheese, peas, and tuna into the pot. Stir to combine.
Pour the mix into a greased baking dish.
Crush Ritz crackers and place them into a small bowl with melted butter. Stir to mix and then sprinkle it over the top of the casserole.
Bake in the oven for 30minutes. Serve and enjoy.
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Cheesy Tuna Noodle Casserole
- 1 bag egg noodles
- 2 cups frozen peas
- 1 cup onion, diced
- 2 cans cream of mushroom soup
- 2 cans tuna, drained
- 2 tsp salt
- 2 cups shredded cheddar cheese
- 1 sleeve Ritz crackers
- 2 tbsp butter, melted
- In a large pot of water, boil your egg noodles with 2 tsp of salt. Drain and leave in colander. Return pot to stove and cook your onions until soft (about 3 minutes).
- Turn off the heat and preheat your oven to 350F degrees.
- Add your noodles, cream of mushroom, cheese, peas, and tuna to the pot. Stir to combine.
- Pour the mixture into a greased 9×13 baking dish or casserole dish.
- In a small bowl, crush your crackers into crumbs and mix with melted butter. Sprinkle mixture over casserole.
- Bake in the oven for 30 minutes until golden brown and warmed through.