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tuna noodle casserole next to a fork
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4.50 from 6 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 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 545kcal
Author: NicoleDurham
Cost: Recipe $8.83 / Serving $1.47


  • 1 bag egg noodles (16oz) ($1.93)
  • 2 cups frozen peas ($0.77)
  • 1 cup onion, diced ($0.70)
  • 2 cans cream of mushroom soup ($1.16)
  • 2 cans tuna, drained ($1.44)
  • 2 teaspoon salt ($0.20)
  • 2 cups shredded cheddar cheese ($1.86)
  • 1 sleeve Ritz crackers ($0.59)
  • 2 tablespoon butter, melted ($0.18)


  • 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.


If you want to use canned peas in this easy tuna noodle casserole recipe, 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.
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.

Make Ahead

This casserole can be assembled ahead of time and placed in the fridge for up to 2 days in advance.
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.


Leftover tuna noodles lasts about 3-4 days covered in the fridge. 


Serving: 12g | Calories: 545kcal | Carbohydrates: 57g | Protein: 32g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1570mg | Potassium: 1047mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4994IU | Vitamin C: 7mg | Calcium: 404mg | Iron: 3mg