Creamy Tuna Noodle Casserole Recipe
Introduction
Tuna casserole is a comforting, classic dish that combines tender noodles, creamy sauce, and savory tuna. This recipe delivers a rich, cheesy bake topped with crispy cracker crumbs—perfect for a satisfying weeknight meal.
Ingredients
- Kosher salt
- 12 oz. wide or extra-wide egg noodles
- 4 tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 8 oz. button or cremini mushrooms, thinly sliced
- 1/4 c. (30 g) all-purpose flour
- 1 c. whole milk
- 4 oz. cream cheese
- 1 tbsp. chicken bouillon paste
- 1 tsp. fresh thyme leaves
- 1 tsp. garlic powder
- 2 (5-oz.) cans water-packed tuna, drained, flaked
- 1 c. frozen peas
- 8 oz. sharp cheddar, grated (about 2 cups), divided
- Freshly ground black pepper
- 1 (3.4-oz.) sleeve Ritz crackers, crushed into crumbs (about 1 1/4 cups)
Instructions
- Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). In a large pot of boiling salted water, cook the egg noodles, stirring occasionally, until al dente according to the package directions. Drain and set aside in a sieve or colander.
- Step 2: In the same pot over medium-high heat, melt the butter. Add the finely chopped onion and sliced mushrooms, season with a pinch of salt, and cook, stirring occasionally, until the liquid evaporates and the vegetables are tender, about 7 minutes.
- Step 3: Stir in the flour and cook for 1 to 2 minutes until fragrant. Gradually add the milk, cream cheese, chicken bouillon paste, fresh thyme leaves, garlic powder, and 2 cups of water. Bring the mixture to a boil, then reduce the heat to medium and simmer, stirring frequently, until thickened, about 3 to 5 minutes. Remove from heat.
- Step 4: Return the cooked noodles to the pot. Add the drained, flaked tuna, frozen peas, and half of the grated cheddar cheese. Stir gently to combine and season with salt and freshly ground black pepper to taste.
- Step 5: Transfer the noodle mixture to a 13″ x 9″ baking dish. Sprinkle the remaining cheddar cheese evenly over the top, then cover with the crushed Ritz cracker crumbs.
- Step 6: Bake in the preheated oven until the casserole is bubbling and the cracker topping is golden brown, about 20 to 25 minutes. Let rest briefly before serving.
Tips & Variations
- For extra flavor, try adding a splash of white wine to the sauce before simmering.
- Substitute frozen peas with canned or fresh green beans for a different vegetable texture.
- Use panko breadcrumbs instead of crushed crackers for a crunchier topping.
- To make this dish vegetarian, swap tuna for cooked chickpeas and use vegetable bouillon paste.
Storage
Store any leftover tuna casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 350°F (175°C) oven for 15 to 20 minutes. Avoid freezing as the texture of the creamy sauce may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tuna in oil instead of water-packed tuna?
Yes, you can use canned tuna in oil if preferred, but be sure to drain it well to avoid excess oil in the casserole, which can affect texture and flavor.
What can I substitute for cream cheese in this recipe?
If you don’t have cream cheese, you can use an equal amount of sour cream or Greek yogurt for a slightly tangier flavor and creamy texture.
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Creamy Tuna Noodle Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This classic Tuna Casserole is a comforting, creamy baked pasta dish loaded with tender egg noodles, savory mushrooms, peas, and flaked tuna. Topped with sharp cheddar cheese and crunchy Ritz cracker crumbs, it offers a perfect balance of creamy and crispy textures, making it an ideal hearty meal for family dinners.
Ingredients
Scale
Pasta
- 12 oz. wide or extra-wide egg noodles
- Kosher salt (for boiling water)
Vegetables and Aromatics
- 1 yellow onion, finely chopped
- 8 oz. button or cremini mushrooms, thinly sliced
- 1 cup frozen peas
Sauce
- 4 tbsp. unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 1 cup whole milk
- 4 oz. cream cheese
- 1 tbsp. chicken bouillon paste
- 1 tsp. fresh thyme leaves
- 1 tsp. garlic powder
- 2 cups water
Protein and Cheese
- 2 (5-oz.) cans water-packed tuna, drained and flaked
- 8 oz. sharp cheddar cheese, grated (about 2 cups), divided
Topping
- 1 (3.4-oz.) sleeve Ritz crackers, crushed into crumbs (about 1 1/4 cups)
Seasoning
- Freshly ground black pepper
- Kosher salt (to taste)
Instructions
- Preheat and cook noodles: Arrange a rack in the center of the oven and preheat to 400°F. In a large pot of boiling salted water, cook the egg noodles, stirring occasionally, until al dente according to package directions. Drain and set aside in a sieve or colander.
- Sauté onions and mushrooms: Using the same pot over medium-high heat, melt the butter. Add the finely chopped yellow onion and thinly sliced mushrooms, seasoning with a pinch of kosher salt. Cook while stirring until the liquid has evaporated and the vegetables are tender, about 7 minutes.
- Make the sauce: Stir in the all-purpose flour and cook, stirring, for 1 to 2 minutes until fragrant. Gradually add the whole milk, cream cheese, chicken bouillon paste, fresh thyme leaves, garlic powder, and 2 cups of water. Bring to a boil, then reduce heat to medium and simmer, stirring, until the sauce thickens, about 3 to 5 minutes. Remove from heat.
- Combine ingredients: Return the drained noodles to the pot with the sauce. Add the flaked tuna, frozen peas, and half of the grated sharp cheddar cheese. Stir well to combine and season with kosher salt and freshly ground black pepper to taste.
- Assemble casserole: Transfer the noodle mixture into a 13×9-inch baking dish. Evenly sprinkle the remaining sharp cheddar cheese on top, followed by the crushed Ritz cracker crumbs for a crunchy topping.
- Bake: Place the baking dish in the preheated oven and bake until the casserole is bubbling and the cracker crumbs are browned and crisp, about 20 to 25 minutes. Remove from oven and let cool slightly before serving.
Notes
- Use extra-wide egg noodles for the best texture and to hold the sauce well.
- Crushing Ritz crackers finely ensures a crisp, golden topping without large chunks.
- If you prefer a lighter casserole, substitute whole milk with 2% milk, but the dish might be less creamy.
- Fresh thyme can be substituted with dried thyme, but reduce quantity to 1/2 tsp as dried herbs are more concentrated.
- This casserole can be prepared ahead, assembled, and refrigerated before baking; add extra baking time if baking from cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: Tuna Casserole, baked pasta, creamy tuna bake, cheesy casserole, comfort food
