Cheesy Tuna Noodle Casserole

4.54 from 13 votes

Cheesy Tuna Noodle Casserole

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 628kcal

Author: Nicole Durham

Cost: Recipe $9.58 / Serving $1.60

Equipment

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)

US Customary - Metric

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.

Nutrition