Easy Tuna Casserole Recipe
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My easy tuna casserole brings canned tuna, tender egg noodles, and a creamy, cheesy sauce all together in one comforting and effortless dish. It’s made with simple, budget-friendly ingredients and is easy to assemble in just 10 minutes!
If this cheesy tuna casserole hits the spot for you, be sure to try my tuna steak recipe or my air fryer tuna steak next!
Why I always keep this tuna casserole in the rotation
This easy tuna casserole always comes in handy when I’m short on time and can’t squeeze in a trip to the grocery store before dinner time.
Luckily, it’s made with staple ingredients that I keep stocked at home, so it’s a reliable dish that doesn’t require much planning at all!
My son, Connor, is a huge fan of all things tuna, including my classic tuna salad recipe, but this casserole is extra comforting for him because it combines tuna with another one of his favorites… cheesy noodles!
With how cozy and flavorful this dish is, it’s no surprise it’s become one of my most-loved casserole recipes.
On top of this dish being so tasty, I love that it’s made with budget-friendly ingredients. It’s easy to keep everything I need on hand, and the final result is proof that simple ingreedients can go a long way.
Easy tuna casserole recipe ingredients
- Melted butter – I use butter to grease the dish and bind the Ritz cracker topping together. Unsalted works best since the recipe already calls for additional salt.
- Egg noodles – These tender noodles hold sauce so well and take only a few minutes to cook.
- Cream of mushroom soup – This condensed soup thickens the casserole and infuses savory notes into each bite.
- Canned albacore tuna – I use albacore because of its mild taste and firm texture.
- Sour cream – Adds a subtle tanginess, smoothness, and balance to the recipe.
- Seasonings – My mix of cayenne pepper, dried minced onion, and salt adds earthy warmth to the casserole.
- Shredded cheddar cheese – Bold and sharp, the cheese melts to form a delicious and beautiful golden topping.
- Frozen peas – Bring in natural sweetness and texture.
- Milk – Whole milk helps me thin out the consistency of the casserole.
- Ritz crackers – Buttery and flaky, these crushed crackers add a delightful crunch to the recipe.
- Fresh parsley – An optional garnish, but I never skip it!
How to make cheesy tuna casserole
STEP ONE: While the oven preheats to 375°F, grease a 9×13 baking dish with 1 teaspoon of melted butter.
STEP TWO: Boil the noodles, then drain and transfer to the prepared baking dish.
STEP THREE: In a large bowl, combine the cream of mushroom soup, tuna, sour cream, and seasonings. Stir until well combined.
STEP FOUR: Add 1 cup of cheddar cheese, frozen peas, and 1½ cups milk and mix thoroughly.
STEP FIVE: Pour the mixture over the noodles, coating them evenly, then pour the remaining milk over the top.
STEP SIX: In a small bowl, combine the crushed Ritz crackers with the remaining melted butter.
STEP SEVEN: Sprinkle the remaining cheese over the noodles and top with the crushed cracker mixture.
STEP EIGHT: Cover with foil and bake for 20 minutes, then remove the foil and bake for 10 to 15 minutes more until the top is golden and melted.
STEP NINE: Allow the casserole to sit for a few minutes before serving, then garnish with parsley and enjoy!
Expert Tips
- Boil the egg noodles before putting them in the casserole. I tried to test this recipe multiple times with uncooked noodles in the casserole dish to avoid that step, but the noodles turned too mushy for my liking and fell apart.
- Drain the tuna before adding it to the bowl. This keeps the casserole from becoming watery or overly mushy.
- Cook the noodles al dente. They should be slightly firm before baking since they will continue to soften in the oven.
- You can prepare this easy tuna casserole in advance by splitting it into two baking dishes. I like to bake one right away and freeze one for later!
- I use about 20 Ritz crackers to get 1 cup of the crushed topping.
Variations
- If I don’t have dried minced onion on hand, I use ¼ teaspoon of onion powder instead.
- For a more intense crunch, mix in more veggies! Diced celery and carrots are some of my favorites to add to this easy tuna casserole recipe. Dill pickles also work well here, just like they do in my air fried tuna melt.
- To give this dish a smoky twist, I sprinkle some smoked paprika into the tuna mixture. Keep in mind this will also change the color of the casserole slightly.
- A splash of lemon juice is the best way to brighten the overall flavor of the casserole.
What to serve with tuna noodle casserole
My easy tuna casserole tastes incredible with my garlic cheese bread recipe, which is just as cheesy and hearty as the casserole itself. And if I want to keep the meal totally simple, I’ll make a side with minimal ingredients, like my roasted carrots and asparagus recipe or my green beans almondine.
Easy Tuna Casserole FAQs
How do I keep the noodles from getting mushy?
Start by cooking the noodles to al dente on the stove, or simply 1-2 minutes less than the package directs. Then, set a timer for the casserole so it doesn’t overbake.
Can I use cream of chicken instead of cream of mushroom?
Yes. Any condensed soup will work just fine, though the flavor will change slightly! Cream of celery and cream of cheddar are some of my favorite swaps outside of cream of chicken.
Can I use canned salmon or chicken instead of tuna?
You sure can! The important part is to drain any canned protein really well before mixing it in.
What can I use if I don’t have egg noodles?
My favorite substitutes for egg noodles are fettuccine or pappardelle. Their wide shape helps them hold the sauce well.
How should I store leftovers?
I store leftover tuna casserole in an airtight container and refrigerate it for up to 3 days.
How do I reheat leftovers?
The microwave is my favorite way to reheat this easy tuna noodle casserole because it’s so quick! It can also be warmed in the oven, which is the best way to get the cracker topping crisp again.
More casserole recipes
- Sausage green bean potato casserole
- Macaroni corn casserole recipe
- Chicken tater tot casserole recipe
- Turkey stuffing casserole
- Ham and egg casserole
Easy Tuna Casserole Recipe (Ritz Topping!)
Equipment
- 9×13 baking dish
- Large pot to boil egg noodles
- Large mixing bowl
- Aluminum foil
Ingredients
- ¼ cup butter, melted, divided
- salt, to taste
- 1 16 ounce bag egg noodles
- 2 10.5-ounce cans cream of mushroom soup
- 2 7-ounce cans albacore tuna, drained
- ½ cup full-fat sour cream
- ½ teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1 3/4 cups cheddar cheese, shredded, divided
- 1 cup frozen peas
- 2 cups whole milk
- 1 cup Ritz crackers, coarsely crushed
- fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with 1 teaspoon of the melted butter.
- Boil the noodles 1-2 minutes less than stated on the package. Drain them and add them to the casserole dish.
- In a large bowl, combine the undiluted soup, tuna, sour cream, and seasonings. Stir everything to combine.
- Add 1 cup of the cheese, frozen peas, and 1 ½ cups milk. Stir it all until it's well combined.
- Add the mixture to the baking dish with the noodles, stirring until it's evenly coated in the sauce.
- Pour the remaining ½ cup of milk over the noodles.
- In a small bowl, make the topping by combining the crushed Ritz crackers with the remaining melted butter.
- Sprinkle the remaining ¾ cups of cheese over the noodles and top the casserole with the crushed cracker mixture.
- Cover it tightly with aluminum foil and bake for 20 minutes.
- Uncover, and continue baking for an additional 10-15 minutes until the top is golden and the cheese has melted.
- Remove the casserole from the oven and let the tuna casserole sit for 5-10 minutes before serving.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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