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.
In a large pot of water, boil your egg noodles with 2 teaspoon 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 9x13 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.
Notes
Consider using frozen peas instead of canned for better color and freshness in the tuna noodle casserole.To achieve a creamier result, you can add 1-2 cups of sour cream.If catering to picky eaters, use 1 cup of sour cream and 1 cup of milk to maintain creaminess without a strong sour cream flavor.You can assemble the casserole ahead of time and refrigerate for up to 2 days.Tuna noodle casserole can be made ahead and frozen for up to 5-6 months. Thaw overnight in the fridge before baking.Leftover tuna noodle casserole keeps for about 3-4 days when covered in the fridge.