Creamy Tuna Noodle Casserole with Cheddar, Peas, and Crispy Ritz Topping Recipe

Introduction

Tuna noodle casserole is a comforting and classic dish that blends tender noodles with creamy sauce, flaky tuna, and a crispy topping. It’s quick to prepare and perfect for a family dinner any night of the week.

Ingredients

• 3 cups dry egg noodles (about 4 cups cooked)
• 2 chicken bouillon cubes (optional)
• 8 oz. shredded white Cheddar cheese
• 2 Tablespoons butter
• 1 rib celery (diced)
• ½ yellow onion (diced)
• 2 cloves garlic (minced)
• 2 cans solid white albacore tuna in water (drained, 5 oz. per can)
• ½ teaspoon salt
• ½ teaspoon celery salt
• ¼ teaspoon pepper
• 1 (10.5 oz.) can condensed cream of mushroom soup
• 1.5 cups half and half
• ½ cup sour cream (at room temperature)
• 1 cup frozen peas
• ⅓ cup Parmesan cheese (shredded)
• 1 cup Ritz crackers (crushed)
• 2 Tablespoons butter (melted)
• 3 green onions (diced)

Instructions

1. Step 1: Preheat your oven to 400°F.
2. Step 2: Shred the white Cheddar cheese and set it aside to come to room temperature.
3. Step 3: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery and cook for about 5 minutes until softened.
4. Step 4: Add the minced garlic and cook for an additional minute until fragrant.
5. Step 5: Lower the heat to low. Stir in the drained tuna, salt, pepper, celery salt, cream of mushroom soup, half and half, and sour cream until combined. Gradually add the shredded Cheddar cheese, stirring until smooth and well mixed.
6. Step 6: Cook the egg noodles in boiling water, but stop 1 minute before the package’s recommended time. For extra flavor, add bouillon cubes to the boiling water if desired. Drain once done.
7. Step 7: Stir the frozen peas and drained noodles into the cream sauce gently with a silicone spatula until everything is well combined.
8. Step 8: If your skillet isn’t oven safe, transfer the mixture to a lightly greased 9 x 13-inch casserole dish.
9. Step 9: Sprinkle the Parmesan cheese evenly over the top. Cover the casserole and bake for 20 minutes.
10. Step 10: Mix crushed Ritz crackers with melted butter and sprinkle it over the casserole. Bake uncovered for another 5 to 7 minutes until the topping is golden brown and crisp.
11. Step 11: Garnish with diced green onions and serve warm.

Tips & Variations

• For a richer flavor, substitute half and half with whole milk or heavy cream.
• Add mushrooms or diced bell peppers when sautéing the onions and celery for extra veggies.
• Use gluten-free noodles and soup to make this casserole gluten-free.
• Try a mix of cheeses such as mozzarella or Monterey Jack for a different twist.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. Avoid microwaving if possible to preserve the crispy topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Add them along with the noodles in step 7 and cook until just tender before combining with the sauce.

Is it okay to use a different type of tuna?

Absolutely. You can use chunk light tuna or another canned tuna variety, but solid white albacore is preferred for its mild flavor and texture.

Creamy Tuna Noodle Casserole with Cheddar, Peas, and Crispy Ritz Topping Recipe

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★★★★★

4.5 from 71 reviews

• Author: Cleo
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This classic Tuna Noodle Casserole is a comforting and creamy baked dish featuring tender egg noodles, flaky albacore tuna, and a rich cheese sauce. Enhanced with savory vegetables and topped with a crispy Ritz cracker crust, it is an easy-to-make meal perfect for family dinners or potlucks.

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Ingredients

Scale 1x2x3x

Pasta

• 3 cups dry egg noodles (about 4 cups cooked)
• 2 chicken bouillon cubes (optional)

Vegetables

• 1 rib celery, diced
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 3 green onions, diced

Tuna and Dairy

• 2 cans solid white albacore tuna in water, drained (5 oz. per can)
• 8 oz. shredded white cheddar cheese
• 1 (10.5 oz.) can condensed cream of mushroom soup
• 1.5 cups half and half
• ½ cup sour cream (at room temperature)
• ⅓ cup Parmesan cheese, shredded

Seasonings and Toppings

• 2 tablespoons butter (divided)
• ½ teaspoon salt
• ½ teaspoon celery salt
• ¼ teaspoon pepper
• 1 cup Ritz crackers, crushed

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Instructions

1. Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
2. Prepare Cheese: Shred the white cheddar cheese and set it aside at room temperature to help it melt smoothly later.
3. Sauté Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onion and celery, cooking for about 5 minutes until softened.
4. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
5. Make Sauce: Lower heat to low. Add drained tuna, salt, pepper, celery salt, cream of mushroom soup, half and half, and sour cream to the skillet. Stir well to combine. Gradually sprinkle in the shredded white cheddar cheese, stirring until the sauce is smooth and well mixed.
6. Cook Noodles: Boil water with bouillon cubes if using, and cook the egg noodles 1 minute less than package instructions to keep them firm.
7. Combine Ingredients: Drain noodles and add them along with frozen peas into the cream sauce. Gently stir with a silicone spatula until everything is evenly coated.
8. Transfer to Baking Dish: If your skillet is not oven-safe, transfer the mixture to a lightly greased 9 x 13 inch casserole dish.
9. Add Topping and Bake Covered: Sprinkle shredded Parmesan cheese evenly over the top. Cover the dish and bake for 20 minutes to heat through and meld the flavors.
10. Add Cracker Crust and Bake Uncovered: Mix crushed Ritz crackers with 2 tablespoons melted butter and sprinkle over the casserole. Bake uncovered for an additional 5-7 minutes until the topping is golden brown and crispy.
11. Garnish and Serve: Remove from oven, garnish with diced green onions, and serve immediately while hot.

Notes

• You can substitute half and half with milk for a lighter version, but the casserole will be less creamy.
• Using bouillon cubes to boil noodles enhances flavor but is optional.
• Let the shredded cheese come to room temperature for smoother melting.
• Feel free to add other vegetables like mushrooms or carrots for variation.
• Make sure the sour cream is at room temp to avoid curdling in the hot sauce.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: tuna noodle casserole, tuna casserole, baked tuna recipe, classic casserole, comfort food, easy dinner