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Easy Tuna Noodle Casserole Recipe

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This easy tuna noodle casserole is a comforting, classic dish perfect for a family dinner. It features wide egg noodles, tender peas, and flaky albacore tuna mixed in a creamy celery soup and milk sauce, topped with crispy Ritz cracker crumbs and melted sharp cheddar cheese. Baked to golden perfection, it offers a delicious and satisfying meal that comes together quickly with simple ingredients.

Ingredients

Main Ingredients

  • 12 oz wide egg noodles (uncooked)
  • 1 1/2 cups frozen peas
  • 1 tablespoon butter
  • 1 cup diced onion
  • 1 cup diced celery (about 2 to 3 stalks)
  • 3 cans (5 oz each) solid white albacore tuna in water, drained
  • 2 cans (10.5 oz each) cream of celery soup
  • 2 1/2 cups whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon pepper
  • 1 sleeve of Ritz crackers, broken up into pieces
  • 1 1/2 cups shredded sharp cheddar cheese

Instructions

  1. Preheat and Cook Noodles: Preheat your oven to 425°F. Bring a large pot of salted water to a boil and cook the wide egg noodles according to the package instructions until they are two minutes shy of al dente (about 4 minutes in this recipe). Drain them well and transfer to a 13x9-inch baking pan. Add the frozen peas to the hot noodles and set aside.
  2. Sauté Vegetables: Using the same pot, melt the butter over medium-high heat. Add the diced celery and onion, cooking and stirring occasionally until softened, about 6 to 8 minutes.
  3. Prepare Tuna Mixture: Reduce the heat to low. Stir in the cream of celery soup, drained tuna, whole milk, garlic powder, kosher salt, and pepper into the pot with the cooked vegetables. Mix everything until fully combined.
  4. Heat the Sauce: Increase the heat to bring the mixture to a gentle boil, then promptly remove the pot from heat to prevent overcooking.
  5. Combine with Noodles: Pour the hot tuna and vegetable mixture over the noodles and peas in the baking pan. Stir thoroughly until the noodles are evenly coated with the sauce.
  6. Add Toppings: Evenly sprinkle the broken Ritz cracker pieces over the casserole, then top with the shredded sharp cheddar cheese.
  7. Bake the Casserole: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the topping is golden brown and the edges are bubbling.
  8. Cool and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving to allow it to set and cool slightly.

Notes

  • You can substitute frozen peas with fresh peas if available.
  • To make it lighter, use reduced-fat milk and low-fat cream of celery soup.
  • For a gluten-free version, substitute egg noodles and Ritz crackers with gluten-free alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Adding a splash of lemon juice to the tuna mixture can brighten the flavor.

Find it online: https://recipeplenty.com/easy-tuna-noodle-casserole-recipe/