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.
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Cheesy tuna noodle casserole is a classic comfort food that combines the goodness of tender pasta, creamy cheese sauce, and savory canned tuna. It's a satisfying and easy-to-make dish that many of us grew up enjoying.
The creamy cheese wraps around the tender noodles hearty chunks of tuna, and bursting vibrant peas creating a harmonious medley of flavors and textures.
You can easily put this simple tuna noodle casserole together on a busy weeknight or whenever you're in the mood for a cozy, homemade meal. The combination of ingredients is affordable too, making it a budget-friendly option for family dinners.
If you want more Easy Comfort Food Casseroles, be sure to check out our Easy Shepherd's Pie, Tilapia with Spinach and Tomatoes, and Instant Pot Tater Tot Casserole.
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💛 Why You'll Love This Recipe
- Simple ingredients. Made with basic, affordable ingredients, this recipe is easy on the budget and great for low maintenance dinners.
- Easy to make. Just boil the noodles and sauté a few ingredients before mixing everything together. It comes together quickly and is about as simple as Mac and Cheese Tuna Casserole.
- Stovetop or baked. You can serve it straight from the pot, or bake it for a crispy Ritz topping. Both ways taste great, and skipping the oven means fewer dishes.
🛒 Ingredients
Frozen peas- Adding in frozen peas works best because they'll be warmed through without becoming mushy.
Canned tuna- I recommend using canned tuna in water that has been drained and fluffed with a fork.
Cheddar cheese- I like to use sharp or medium cheddar cheese. I recommend the cheese that you shred yourself, as it will melt more evenly.
Ritz crackers- For a delicious buttery topping, adding crushed Ritz crackers is a great idea!
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use store-brand pantry staples. Generic egg noodles, cream of mushroom soup, and tuna keep this casserole very affordable.
Buy cheese in blocks. Shredding your own cheddar usually costs less and melts better.
Swap vegetables if needed. Frozen mixed vegetables or corn work well if peas aren't on hand.
🥄 Instructions for Cheesy Tuna Noodle Casserole
Step 1: Bring a large pot of water to a boil and add in two teaspoons.
Step 2: Add the egg noodles to the boiling water (Image 1) and cook according to package directions until al dente. Drain into a colander.
Step 3: Return the pot to the stove and add in the onions. (Image 2). Cook until the onions are soft (about 3 minutes). (Image 3).
Step 2: Turn off the heat and preheat your oven to 350°F.
Step 3: Add your noodles, cream of mushroom, cheese, peas, and tuna into the pot. (Image 4).
Step 4: Stir everything well to combine. (Image 5).
Step 5: Pour the mix into a greased baking dish. (Image 6).
Step 6: 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. (Image 7).
Step 7: Bake in the oven for 30 minutes. (Image 8).
Serve warm and enjoy.
👩🏻🍳 Expert Tips
- Pea choice. Frozen peas give better color and a fresher bite than canned, especially after baking.
- Best topping. Ritz crackers add the most flavor and crunch. Panko tends to be bland, which is why Ritz work better here, and in my chicken divan casserole.
- Extra creaminess. For a richer casserole, mix in up to 1 cup of sour cream.
❄️ Storage, Reheating & Make Ahead
Storage: Store leftover Cheesy Tuna Noodle Casserole covered in the refrigerator for up to 3-4 days.
Reheating: Reheat individual portions in the microwave or warm the full dish in a 350°F oven until heated through.
Make Ahead: Assemble the casserole up to 2 days in advance and refrigerate, or freeze unbaked for up to 5-6 months. Thaw overnight before baking.
🥗 Side Dishes or Pairing Ideas
This cheesy tuna noodle casserole pairs well with a simple green salad, steamed vegetables, buttered bread, or sliced fruit for an easy, balanced meal.
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❓ Recipe FAQs
Yes, tuna noodle 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.
Serve your tuna noodles with a side of steamed veggies like broccoli or another green vegetable. A simple green side salad or some homemade biscuits all work well.
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🐝 If you tried this Cheesy Tuna Noodle Casserole, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cheesy Tuna Noodle Casserole
Ingredients
- 1 bag (16 ounces) egg noodles - ($1.48)
- 2 teaspoons salt - ($0.01)
- 1 cup onion, diced - ($0.91)
- 2 cans (10.5 ounces) cream of mushroom soup - ($1.08)
- 2 cups cheddar cheese, shredded - ($2.00)
- 2 cups frozen peas - ($0.96)
- 2 cans tuna, drained - ($1.92)
- 1 sleeve Ritz crackers - ($0.97)
- 2 tablespoons unsalted butter, melted - ($0.25)
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and salt and cook according to package directions. Drain and set aside in a colander.
- Cook the Onion: Return the empty pot to the stove over medium heat. Add the diced onion and cook until soft, about 3 minutes.
- Preheat the Oven: Turn off the heat and preheat the oven to 350°F. Grease a 9 by 13 inch baking dish.
- Combine the Filling: Add the cooked noodles, cream of mushroom soup, shredded cheddar cheese, frozen peas, and drained tuna to the pot with the onions. Stir until evenly combined.
- Assemble: Transfer the mixture to the prepared baking dish and spread evenly.
- Add Topping: In a small bowl, crush the Ritz crackers into crumbs and mix with the melted butter. Sprinkle evenly over the casserole.
- Bake: Bake for 30 minutes, or until heated through and the topping is golden brown.
- Serve: Remove from the oven and serve warm.
Notes
- Pea Choice: Frozen peas provide better color and texture than canned peas.
- Extra Creamy Option: For a creamier casserole, add 1 to 2 cups of sour cream.
- Milder Flavor: For picky eaters, use 1 cup sour cream and 1 cup milk to keep the casserole creamy without a strong sour cream taste.
- Make Ahead: Assemble the casserole up to 2 days in advance and refrigerate before baking.
- Freezing: Freeze unbaked casserole for up to 5 to 6 months. Thaw overnight in the refrigerator before baking.
- Storage: Store leftovers covered in the refrigerator for 3 to 4 days.
Nutritional Information
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Dean Klear says
You can use cream of celery along with the remains ingredients and it goes off the charts !
Nicole says
I've never used cream of celery before, but I'm really intrigued! I'll try it next time since this is a regular dish in our homes already 🙂