This Cheesy Tuna Noodle Casserole is a comforting family supper that is filled with tuna, a homemade creamy sauce, egg noodles, cheese, peas and topped with saltine crackers. An easy casserole that is great for a weeknight meal. Plus, it is perfect for a make ahead or freezer meal.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Let me tell you a secret... This was one of my favorite suppers growing up. I just loved it! I did make a few changes to my mom's recipe, I ditched the canned soup and added a cracker topping. This casserole is going to be a new family favorite!
Easy Tuna Noodle Casserole Ingredients:
- Egg Noodles
- Salted Butter
- Chopped Cremini Mushrooms
- Unbleached All Purpose Flour
- Garlic Powder
- Onion Powder
- Dried Parsley
- Salt
- Black Pepper
- Milk
- Shredded Co-Jack Cheese
- Canned Tuna in Water
- Frozen Peas
- Crushed Saltine Crackers
Substitution Suggestions:
- Egg Noodles: Egg noodles is the classic pasta in this casserole and I think the best pasta to use, however any other short-medium cut pasta can be used. Elbow Macaroni, small or medium shells, fusilli, or rotini are good substitutes.
- Cremini Mushrooms: White button mushrooms can be used as well as a large can of drained mushrooms. If you prefer no mushrooms, you can leave them out.
- Milk: I normally use 2% milk, but any type of milk can be used. A blend of milk and cream is delicious and yields a richer sauce.
- Shredded Co-Jack Cheese: Use your favorite cheese with this casserole. Cheddar, swiss, Monterey jack or pepper jack are delicious options.
- Canned Tuna: Tuna in the packages work too and don't need to be drained. You can also use cooked shredded or chopped chicken or turkey.
- Frozen Peas: frozen peas hold up better in the casserole, but you can use canned peas that have been drained. Instead of peas you could use frozen green beans or broccoli florets.
- Crushed Saltine Crackers: The crackers give the most wonderful crunch and extra depth of flavor to the casserole. You could also use crushed butter crackers, cheese crackers, potato chips or french fried onions, as well as buttered panko crumbs.
How to Make Tuna Noodle Casserole From Scratch
- First step, get a big pot of water on the stove to boil for the pasta. Cook the egg noodles to a minute less than what the package says for al dente. Drain and drizzle with a touch of olive oil so the noodles don't stick to each other.
- While the water is coming to a boil, make the homemade creamy sauce. Start by adding the butter and chopped mushrooms to a large deep skillet. Sauté over medium-low heat until the mushrooms are a deep brown color and soft, about 6-7 minutes.
- Increase the heat to medium and stir in the all purpose flour, garlic powder, onion powder, parsley, salt and black pepper. Cook for 1-2 minutes.
- Slowly pour in the milk, while whisking the entire time to remove all the lumps. Bring sauce to a boil, then reduce heat to low and simmer for 5-7 minutes until sauce has thickened and coats the back of a spoon.
- Stir in half of the shredded cheese until fully melted.
- Then, stir in the drained canned tuna and frozen peas.
- Add the cooked and drained pasta and gently stir it all together.
- Pour it all into a deep sided casserole dish and spread it out evenly.
- Sprinkle the top of the casserole with the remaining shredded cheese followed by the crushed saltine crackers.
- Bake the casserole uncovered in a preheated 375°F oven for 20-25 minutes.
- Serve and Enjoy!
What to Serve with the Best Tuna Noodle Casserole
This casserole is a whole meal in itself, but along side it I like to serve a nice green salad with tomatoes and cucumbers. My mom always served a side salad or some bread with this casserole. Here are some side dishes that would be delicious with this Cheesy Tuna Noodle Casserole:
- Tomato, Cucumber and Basil Salad
- Creamy Tomato and Cucumber Salad
- Broccoli and Cauliflower Salad
- Homemade Cole Slaw
- Easy Dinner Rolls
- Garlic Cheese Biscuits
Make it Ahead
If you are a meal prepper or planner, this casserole is a great option. It is perfect for making ahead and freezing.
To make this casserole ahead, completely prepare it as the directions say except leave the crackers off. Store in the fridge for up to 4 days. On the day you're ready to serve, remove the casserole from the fridge and let come to room temperature while the oven preheats. Add the crackers to the top of the casserole and follow the baking directions in the recipe.
To freeze this casserole, prepare the recipe as it states and pour the casserole into a freezer safe casserole dish or aluminum pan. Wait to add the crackers until the day you bake it. Cover the casserole tightly with plastic wrap and aluminum foil or a freezer safe lid. Label, date and freeze for up to 4 months.
Thawing and baking casserole: thaw the casserole overnight in the fridge. On the day you're ready to serve, remove the casserole from the fridge and let come to room temperature while the oven preheats. Add the crackers to the top of the casserole and follow the baking directions in the recipe, noting the bake time may increase a bit.
FAQs About Classic Tuna Noodle Casserole
Tuna noodle casserole can become dry if there is not enough sauce and the noodles absorb what there is. Make sure the casserole is extra creamy before it bakes. It will also get dry if the casserole bakes too long.
We like to eat tuna noodle casserole warm, so it's creamy and the cheese is melted and gooey.
If the tuna noodle casserole has dried out, pour a little milk or water around the edges of the casserole and bake it covered until warmed through. Then remove the cover and bake to crisp up the topping again. You can also add a little milk or water to the casserole before reheating in the microwave.
Store cheesy tuna noodle casserole in an air tight container in the fridge for 4-5 days.
Other Delicious Casseroles:
- Cheesy Spaghetti Bake
- Baked Rigatoni Casserole
- Homemade Shepherd's Pie
- Cheeseburger Casserole
- Chicken and Spinach Stuffed Shells
- Puff Pastry Turkey Pot Pie
- Homemade Lasagna
- Scalloped Potatoes and Ham
- Baked Penne
- Chicken and Noodles
- Manicotti with Meat Sauce
- Mexican Lasagna
Cheesy Tuna Noodle Cassserole
Ingredients
- 16 ounces egg noodles, cooked to al dente
- ¼ cup salted butter
- 1 cup cremini mushrooms, finely chopped, about 4 ounces
- ¼ cup unbleached all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups milk
- 2 cups shredded co-jack cheese
- 1 cup frozen peas
- 10 ounces canned tuna, drained, 2 cans
- 1 cup crushed saltine crackers
Instructions
- Preheat oven to 375°F and lightly grease a 9x13 deep sided casserole dish.
- Cook the egg noodles to one minute less than the al dente directions on the package. Drain and drizzle with a little olive oil so they don't stick together.
- While the noodles cook make the sauce. In a large, deep sided skillet melt the butter over medium-low heat. Add the chopped mushrooms and cook until the mushrooms are deep brown in color and soft, about 6-7 minutes.
- Increase heat to medium and stir in the all purpose flour, garlic powder, onion powder, parsley, salt, and black pepper. Cook for 1-2 minutes.
- Slowly stir in the milk while whisking. Bring sauce to a boil, then reduce heat to low and simmer for 5-7 minutes until sauce has thickened and coats the back of a spoon.
- Stir in half of the shredded cheese until fully melted.
- Then, stir in the drained canned tuna and frozen peas.
- Add the cooked and drained pasta and stir so everything is evenly incorporated.
- Spread the casserole mix into the casserole dish and spread it out evenly.
- Sprinkle the top of the casserole with the remaining shredded cheese followed by the crushed saltine crackers.
- Bake uncovered for 20 minutes until heated through and crackers are golden brown.
Leave a Reply