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