Creamy Tuna Noodle Casserole recipe with a crunchy, buttery, Ritz cracker topping! It’s classic comfort food, perfect for a family dinner.
In This Post
Why I Love This Recipe
Growing up in Minnesota, a casserole was called a hotdish. Instead of calling it tuna noodle casserole, we it tuna fish hotdish. Our favorite topping was crushed potato chips or shoestring potatoes! Once, my mom forgot to add the tuna, and none of us even noticed because we loved this dish much!
The best thing about tuna fish casserole is that it can be customized to fit your family and what you have on hand in the panty. Over the years, I’ve made a few changes to my mom’s old fashioned tuna noodle casserole recipe. I added sour cream to make it more creamy, garlic powder for added flavor, and peas for color and texture.
Ingredients Needed
- Cream Soup: Cream of chicken soup is the base of the sauce. Cream of mushroom and cream of celery would also work, or you can use a combination of soups.
- Milk: Use whole milk for a creamier sauce.
- Sour Cream: Adds flavor and makes the sauce creamier. You could substitute the sour cream with softened cream cheese.
- Seasoning: Black pepper and garlic powder add flavor.
- Tuna: Use light tuna in water and drain it before adding it to the sauce.
- Veggies: Peas are the classic choice, and they add flavor and color.
- Topping: Top with crushed Ritz crackers and melted butter.
How To Make Tuna Noodle Casserole
Start by mixing together the cream of chicken soup, sour cream, milk, black pepper, and garlic powder.
Then, stir in the drained tuna and frozen peas.
Add the cooked egg noodles and gently stir until coated.
Spread the mixture in a greased 9×13 dish.
Then, mix together crushed Ritz crackers and melted butter until moistened.
Sprinkle the Ritz cracker topping over the casserole and bake at 350˚F or until the topping is golden and the sauce is bubbling.
Toppings For Tuna Casserole
For this easy tuna casserole recipe, I used original Ritz crackers because they are crunchy, salty, and buttery. There are many different flavors of Ritz crackers available, including vegetable, bacon, and garlic butter.
- Of course, you can always use bread crumbs or panko instead of crushed crackers. Mix them with melted butter and sprinkle over the casserole.
- Or go with the classic we enjoyed as kids: tuna casserole with potato chips or shoestring potatoes! Potato chips can be added before or after baking.
- Another delicious option is French fried onions. They give the casserole additional onion flavor. Add them during the last 5 minutes of baking so they don’t get overcooked.
Other Ways To Make It
Stovetop Tuna Noodle Casserole
You can also make this casserole on the stovetop rather than baking it in the oven!
- Combine the sauce ingredients in a large pot over medium heat.
- Stir in the frozen peas and tuna.
- Bring the mixture to a boil, stirring often.
- Remove from heat and stir in the cooked egg noodles.
Crockpot Tuna Casserole
Another option is to make it in a crockpot. This is an easy, hands-off option for busy days!
- Cook the egg noodles for 1-2 minutes less than called for on the package.
- In a large crockpot, combine the sauce ingredients. Stir in the frozen peas, tuna, and noodles.
- Cover and cook on low for 3-4 hours or until hot.
Tuna Rice Casserole
Rice is a great alternative to pasta in this casserole. To make tuna rice casserole, substitute the cooked egg noodles with three cups of cooked rice. Otherwise, follow the recipe as directed.
Frequently Asked Questions
Peas and sliced mushrooms are the old-fashioned choice, but other vegetables would work as well. You can also try corn, sliced carrots, green beans, broccoli, chopped onions, or diced bell peppers.
When making tuna noodle casserole, egg noodles are the classic choice. The wide, wavy noodles are tender, yet they allow the sauce to cling to the waves.
Other kinds of pasta would also work. Try using medium shells, bowties, elbow macaroni, penne, or rotini. If you are looking for a low-carb option, try zucchini noodles or spaghetti squash. Or you can make it without noodles.
Yes, you can replace the canned tuna with canned chicken, shredded chicken, or cubed chicken. Or, if you don’t want meat in your casserole, you can skip the meat and replace it with additional vegetables.
Yes, you can freeze tuna noodle casserole! For leftovers, allow them to cool completely and then store them in a freezer-safe, airtight container for up to two months.
To freeze before baking, prepare the casserole in a metal pan, but don’t add the topping. Wrap the pan in plastic wrap and foil. Thaw in the fridge overnight before baking. Remove from fridge 30 minutes prior to baking and add the topping.
Similar Recipes
- Chicken Noodle Casserole is a thicker, creamy version of chicken noodle soup.
- Taco Casserole is perfect for Taco Tuesday!
- Triple Meat Pizza Casserole is like a meat lovers pizza in casserole form.
- Tater Tot Casserole has a creamy filling topped with crispy tater tots.
- Chicken Broccoli Rice Casserole is my niece’s favorite meal!
Tuna Noodle Casserole
Ingredients
- 21 oz condensed cream of chicken soup two 10.5 oz cans
- 1 cup whole milk
- ¾ cup sour cream
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 10 oz light tuna in water, drained two 5 oz cans
- 1 cup frozen peas
- 5 cups cooked egg noodles
- 1 cup crushed Ritz crackers
- ¼ cup butter melted
Instructions
- Preheat oven to 350˚F. Mix together the cream of chicken soup, cream of celery soup, milk, sour cream, black pepper, and garlic powder.
- Stir in the drained tuna and frozen peas.
- Add the egg noodles and stir until evenly coated. Spread in a greased 9×13" pan.
- Mix together the crushed Ritz crackers and melted butter. Sprinkle over the casserole.
- Bake at 350˚F for 25-30 minutes, until bubbly and heated through.
Linda Healey says
I’ve been using this recipe for several years now. It’s my go to Tuna Casserole. Wish I could give it 10 stars! Thanks!
Shirley Chapman says
Your recipes sound great
Maureen says
This recipe was delicious
Carm says
I slightly modified the recipe by adding a cup of shredded sharp cheddar cheese to the actual casserole ingredients and then I added about an extra half a cup on top before I put the crackers on. I also used cream of mushroom soup and cream of asparagus and it came out absolutely delicious.
Tonia says
Thanks for sharing! Sounds fantastic!
Judy says
Cream of asparagus?? Yummy! Great idea!
Laura says
What size bag, in oz, will yield 5 cups of noodles?
Tonia says
Hi Laura,
I think egg noodles are typically sold in a 12 oz bag. The serving size says that there are about 6 servings of 1 1/4 cups uncooked noodles in each bag. Egg noodles make about the same or slightly more when cooked. So you’ll need about 5 cups of uncooked egg noodles to make 5 cups of cooked egg noodles.
Enjoy!
~Tonia
Carm says
About 8 oz, which is about 3/4 of a bag because most of the noodles come in bags that are 12 ounces.
Jeff Friedmann says
I have modified this recipe a little (not much) and we love it! I use one large can (22.6oz) of cream of mushroom soup and one 8oz container of sour cream. Then I use a 12oz can of tuna. The rest I do like it says. Comes out great!
Karen says
Love it! I used most of this recipe but added bread crumbs instead of ritz but I really want to try the crackers next time. The ingredient that was most impactful was pepper! It is something I’ve never added and it gave a nice little snap! Love the soup combo too. Thank you!
Fred says
Do you boil the egg noodles first or put them in dry ?
Tonia says
Hi Fred,
You’ll want to boil the noodles first.
Enjoy,
Tonia
Dimi says
How much dry pasta for five cups cooked pasta? Would three cups be good?
Lauren says
Linda Healey says
Great recipe! Trying it with chicken and adding broccoli tonight! Thanks!
Tonia says
My family would love it that way! Thanks for the suggestion!
Rachael says
Can I make this a day ahead and bake the next day? Also does it have to be frozen peas? Will canned peas work?
Tonia says
Hi Rachael,
Yes, you can prepare it ahead of time, cover and store in the fridge overnight, and bake it the next day. You may want to let it sit out on the counter at least while the oven is warming (or up to 30 minutes) before baking so that it isn’t as cold when you start. And it will take a little longer to bake since it is cold. And yes, you can use canned peas in place of the frozen ones.
Happy Baking,
Tonia
Cynthia West says
Nice creamy tuna and noodles with a wonderful garlic undertone. I added more peas-2 cups frozen peas as I like a bit more
vegetables in the casserole, the Family size can of Cream of Mushroom Soup and Panko with butter for the topping.
Kathleen Major says
My daughter made this tonight and added grated Cheddar cheese the last 10 minutes…. This is an awesome dish!!!
Courtney says
I’m not sure what happened to my ritz cracker topping but it did not turn out like the on in the picture 😂 but the casserole was great!!!
Deb Walker says
My 34 yr. old son has been asking for this. I was looking for my mom’s recipe and found it here. Thanks! My mom always used the french onion rings. He’s gonna love it!
LeAnn Pottebaum says
Tonight I was search for a good Tuna Casserole recipe because I don’t often make this dish. I found your recipe and decided to try it. When I was reading thru it you commented about growing up in MN and I knew the word hot dish was coming. I laughed! After moving many years ago from MN, I forgot how many times I had to explain what hot dish, pop, and many other MN for words (i.e. lefse, Twin Cities) meant.
Thanks for bringing back fond memories!
Tonia says
That’s so true! When we are traveling down south I find myself purposefully ordering soda…otherwise if I order pop they look at me like “what???”
misha says
i made this tonight for my hubby bc its one of his favorite dishes and surprisingly i liked it too! i say surprisingly bc i dont normally eat stuff like this lol. i tried to make it healthier by getting organic carton soups and i used plain greek yogurt instead of sour cream. i also added an extra can of tuna bc i felt like 2 cans wasnt enough. topped with panko crumbs in butter and its really good! i added onion powder and extra garlic powder too bc those are my favorite. thank you for the recipe!
Carolyn Duncan says
How much dry pasta equals 5 cups cooked? Thank you.
Tonia says
Hi Carolyn,
It varies depending on the kind of pasta but for egg noodles the dry pasta and cooked pasta are equal. So for 5 cups cooked egg noodles, you will need 5 cups of dry egg noodles.
Enjoy!
~Tonia
Jennifer says
This was delicious. I used cream of mushroom soup Instead and put in a can of mushrooms. Such comfort food!
Amanda says
This was prefect comfort food that everyone in the family loved. I haven’t used canned soups in years so I didn’t know what to expect but this was delicious. We added some diced onion and fresh thyme to the mix and increased the crackers for the top crust. I will certainly make this again.
Jennifer says
This was so yummy! I subbed cream of mushroom for the celery. I love how creamy this was and the topping was buttery good. I’ll have to try the chicken casserole next. Now is the time for comfort food and this was perfect.
Jennifer says
You say to use a pan but the pictures are in a dish. Which one is it?
Tonia says
Hi Jennifer,
Luckily this recipe is very versatile! You are welcome to bake it in a 9×13 baking pan, a 9×13 casserole dish, a 3-quart casserole dish, a cast iron skillet or whatever the ingredients will fit it that is also oven safe. Yet another way would be to heat the ingredients in a skillet on the stovetop and sprinkle them with the ritz topping. Whichever method you choose, just make sure the casserole is heated through before serving.
Happy Cooking,
~Tonia
Cristina says
Michael Overall says
Sheila carpenter says
Sounds great. Try it….wondering how it would be for caries sake