Easy Classic Tuna Noodle Casserole (Print version)
Tender egg noodles, tuna, peas, cheddar, and creamy mushroom sauce baked under a crisp golden topping.
# Ingredients:
For the casserole
01 -
12 oz (340 g) wide egg noodles
02 -
2 tablespoons unsalted butter
03 -
1/2 cup (75 g) finely diced yellow onion
04 -
1/2 cup (55 g) finely diced celery
05 -
1 can (10.5 oz or 298 g) condensed cream of mushroom soup
06 -
3/4 cup (180 ml) whole milk, plus more if needed
07 -
1/3 cup (80 g) sour cream
08 -
1 cup (115 g) shredded sharp cheddar cheese
09 -
2 cans (5 oz or 142 g each) tuna, drained and flaked
10 -
1 1/2 cups (210 g) frozen peas
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon black pepper
13 -
1/4 teaspoon kosher salt, plus more for pasta water
For the topping
14 -
1 cup (45 g) crushed buttery crackers
15 -
2 tablespoons unsalted butter, melted
16 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Heat the oven to 375°F. Grease a 9x13-inch baking dish. Boil the egg noodles in salted water for 2 minutes less than the package directions, then drain well.
02 -
Melt 2 tablespoons butter in a skillet over medium heat. Add the onion and celery and cook for 4-5 minutes, stirring often, until softened.
03 -
In a large bowl, stir together the cream of mushroom soup, milk, sour cream, cheddar, garlic powder, black pepper, and salt until smooth.
04 -
Add the tuna, peas, cooked onion and celery, and drained noodles. Fold gently until the noodles are evenly coated and the tuna stays in flakes.
05 -
Spread the mixture in the prepared baking dish. Bake uncovered for 20 minutes, until the edges are hot and bubbling.
06 -
Stir the crushed crackers with melted butter. Sprinkle over the casserole and bake 7-8 minutes more, until golden on top. Rest for 5 minutes before serving with parsley if using.
# Good to know:
01 -
Cook noodles slightly underdone so they finish in the sauce.
02 -
Add the crunchy topping near the end of baking for the best texture.
03 -
Best served warm after a 5 minute rest.