Description
Creamy, comforting, and irresistibly nostalgic, this Tuna Noodle Casserole is a weeknight hero made with pantry staples. Featuring tender egg noodles, savory tuna, sweet peas, and a rich cream cheese sauce topped with buttery cracker crumbs—it’s the kind of dish your whole family will ask for again and again.
Ingredients
12 oz egg noodles
10 oz tuna in water, drained (2 cans)
1 cup frozen peas
1 small onion, finely chopped
1 tablespoon butter
10.5 oz cream of mushroom soup
4 oz cream cheese, softened
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup crushed butter crackers
2 tablespoons melted butter
Instructions
1. Boil the egg noodles until just al dente. Drain and set aside.
2. In a skillet, melt 1 tablespoon of butter and cook the chopped onion until soft and translucent.
3. In a large bowl, stir together cream of mushroom soup, softened cream cheese, milk, garlic powder, black pepper, and sautéed onions until smooth.
4. Add the cooked noodles, drained tuna, peas, and shredded cheddar cheese to the bowl. Mix until everything is well coated in the creamy mixture.
5. Pour the mixture into a greased 9×13-inch baking dish. In a small bowl, combine crushed crackers with melted butter, then sprinkle over the top.
6. Bake in a preheated 350°F oven for 25-30 minutes until the topping is golden and the casserole is bubbling.
Notes
Use canned tuna in water for a lighter flavor and better texture.
To make it ahead, assemble and refrigerate up to 24 hours before baking.
You can swap the peas for corn or chopped green beans for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Tuna casserole, easy casserole, comfort food