Tuna Noodle Casserole
A classic comfort food made with tender noodles, creamy sauce, flaky tuna, and a crispy cracker topping.
Servings: 8 servings
Calories: 450kcal
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 package extra broad egg noodles (12 oz)
- 2 cups frozen peas or your favorite vegetables
- 2 cans Campbell's Condensed Cream of Mushroom Soup (10.75 oz each) or 1 can mushroom, 1 can celery
- 1 cup milk
- 2 cups sharp shredded cheddar cheese divided
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cans tuna drained (10 oz each)
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F.
- Cook noodles according to package directions until al dente. If using frozen peas, add them during the last 2 minutes of boiling. Drain.
- In a large bowl, combine soup, milk, 1 cup of cheddar cheese, onion powder, garlic powder, and black pepper. Mix well. Add warm pasta, peas, and tuna, stir until combined.
- Spread the mixture into a 9x13 baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese.
- Mix the crushed Ritz crackers with melted butter in a bowl and sprinkle over the casserole.
- Bake for 25-30 minutes or until the cheese is bubbly and the casserole is heated through.
Notes
If using canned peas, drain them and add to the bowl at the same time as the pasta. Be sure to only cook the noodles to al dente as they will continue cooking in the oven. You can use any pasta you like.
Nutrition
Calories: 450kcal | Fat: 20g