Inside: A delicious tuna noodle casserole recipe made with egg noodles, canned tuna, veggies, a creamy white sauce, and a buttery Ritz cracker topping.
We love casseroles. They are delicious, easy to make, and great for feeding a crowd.
From Creamy Chicken and Rice Casserole to Cheeseburger Casserole, our family enjoys a casserole for dinner at least once a week.
Tuna Noodle Casserole Recipe
This tuna noodle casserole is one of those classic casserole recipes that you will want to make again and again.
I have tried a handful of different tuna fish casserole recipes and this is absolutely the best tuna casserole recipe I have found. The creamy, cheesy sauce combines with egg noodles, flakes of tuna, and a buttery Ritz cracker topping for a delicious dinner that will have everyone begging for seconds.
How to Make Tuna Casserole
This classic casserole is easy to make in just a few simple steps.
- Preparing the egg noodles.
- Saute the veggies.
- Make the sauce.
- Combine ingredients in a baking dish.
- Top with cheese and Ritz crackers.
- Bake.
What to serve with tuna casserole
If you are wondering what goes with tuna casserole, try serving the dish with homemade buttermilk biscuits and a salad. A caesar salad, cucumber salad, or tomato salad would go great with this casserole. You could also serve a vegetable on the side such as steamed carrots or green beans.
Can you freeze tuna casserole?
Yes! Tuna noodle casserole freezes well. The key is to freeze the casserole before baking. Once you combine the noodles, veggies, tuna, and sauce allow it to cool to room temperate then transfer the mixture to a freezer bag or freezer-safe baking dish. Freeze for up to 5 months. Defrost in refrigerator overnight then top with the cracker crumbles before baking. Bake 35-40 minutes or until heated through.
Recipe tips & substitutions
- While we used onion, celery, garlic, and corn you can switch up the recipe and use your favorite veggies. Canned peas and mushrooms are delicious in tuna casserole as well.
- Instead of egg noodles try the recipe with elbow macaroni, shells, or your favorite bite-size pasta.
- Swap chicken broth for vegetable broth for a vegetarian-friendly casserole.
- Bread crumbs or crushed potato chips can be used as a topping instead of Ritz crackers.
- For a lighter version use low-fat milk, low-fat broth, low-fat cheese, and omit the Ritz cracker topping.
- Have an Instant Pot? Try this Instant Pot tuna casserole recipe.
More Comfort Food Casseroles
- Tater Tot Casserole with Ground Beef
- Chili Cheese Dog Casserole
- Ritz Cracker Chicken Casserole
- Chicken and Dumplings Casserole
Tuna Noodle Casserole
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Print Pin Save RateIngredients
- 1 pound egg noodles
- 4 tablespoons butter, divided
- 1 onion, diced
- 2 stalks celery, diced
- 2 garlic cloves, sliced
- 4 tablespoons all-purpose flour
- 1 cup milk
- 2 cups broth
- salt and pepper, to taste
- 1 teaspoon dried dill
- 1 cup corn kernels
- 1 5 oz can tuna, drained
- 1 cup shredded cheese
- 1 cup Ritz crackers, crushed
Instructions
- Preheat oven to 350F. Prep a 9 x 13 casserole dish with non-stick cooking spray.
- Prepare egg noodles al dente according to the directions on the package.
- Meanwhile, melt 1 tbsp of butter over medium heat in a medium-size saucepan. Add the onion and celery and cook until onion is translucent, about 3 minutes. Add the garlic and continue cooking for 1 additional minute until fragrant. Transfer vegetables to a small dish and set aside.
- Place 2 tbsp of butter in the same saucepan and melt. Stir in flour until you form a brown roux. Whisk the milk into the roux, and then add the broth and spices. Increase heat to medium-high until boiling. Reduce heat to medium-low and simmer for two minutes, then remove from heat.
- Melt the remaining 1 tbsp of butter over medium heat in a small frying pan. Add the crushed Ritz crackers and cook for 2 minutes.
- Transfer the cooked egg noodles to your casserole dish. Stir in the vegetables (including the corn), tuna, and white sauce (will still be quite thin). Top with shredded cheese and Ritz crackers.
- Bake for 30-35 minutes, or until the sauce has thickened and the cheese is completely melted.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Canned peas and/or mushrooms make a great addition to this casserole.
- Elbow macaroni or other pasta can be used in place of egg noodles if desired.
- Bread crumbs or crushed chips can be used instead of Ritz crackers for the topping.
- To lighten the recipe up use low-fat milk, low-fat broth, low-fat cheese, and/or omit the Ritz cracker topping.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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This recipe was shared on Meal Play Monday.
Love your reciepe. Thank you
I thought the taste was really good! I used a 12oz can of tuna and peas instead of corn, and I think it soaked up the cream, so next time I think I’ll double the cream mixture…we never have tuna noodle casserole, but We really liked this recipe! Thank you! My favorite part was the crunchy, buttery crackers! Yum!
DIDNT MAKEIT YET. JUSY HOW MUCH MILK OR BROTH DO YOU PUT IN IT.
1 cup milk, 2 cups broth. These measurements are in the recipe card above.