If you want to know one super traditional Midwest recipe that I grew up eating, it’s Tuna Noodle Casserole. It is such a classic that has been a weeknight staple for generations. It's cozy, freezer friendly, budget friendly, a family favorite, and the kind of recipe that helps you feel like a success at dinner!
This tuna casserole keeps all the nostalgia of the old fashioned recipe while making a few small changes that make a big difference. Sautéed onion and celery add a kick of flavor and texture, sharp cheddar gets layered throughout so it's in every single bite, and the buttery Ritz topping stays crisp right out of the oven.
Jump to:
- Why You'll Love This Easy Tuna Noodle Casserole
- Ingredients, Substitutions & Alterations
- How to Make a Tuna Noodle Casserole with Ritz Cracker Topping
- Why a Ritz Cracker Topping?
- Mom’s Tips and Tricks
- What to Serve with Tuna Noodle Casserole
- How to Store or Freeze Tuna Casserole
- Tuna Casserole Recipe FAQs
- Tuna Noodle Casserole Recipe
- Leave a comment and rate this recipe!
Why You'll Love This Easy Tuna Noodle Casserole
- Classic, nostalgic comfort food that uses kitchen staples and only takes about an hour from start to finish.
- Buttery Ritz cracker topping and cheese in every scoop.
- Freezer-friendly! Assemble ahead and freeze before baking for an easy "later dinner".
- Budget-friendly weeknight dinner that feeds 6 people, with seconds! Great for family dinners and leftovers.
Ingredients, Substitutions & Alterations
You can find the full list of ingredients with measurements in the recipe card below.
Tuna – look for a high quality chunk light or solid albacore tuna. With any option you pick, make sure it is packed in water, not oil! The solid albacore will give you nicer texture and larger pieces of tuna, the chunk light will break apart more, but give you a stronger tuna flavor. Premium chunk canned chicken breast works just as well for a tuna-free version.
Wide egg noodles – elbow macaroni or medium shells work in a pinch, though egg noodles give the most classic texture. See the section below for more options.
Condensed cream of mushroom soup – condensed cream of celery, cream of mushroom or cream of chicken work for a slightly different but still classic flavor. You can also use a combo of whatever you have on hand.
Sour cream – plain full-fat Greek yogurt works in a 1:1 swap. Avoid low-fat versions, which can turn grainy when heated.
Whole milk – 2% milk or half-and-half also work well. Avoid skim milk because it will thin the sauce too much.
Sharp cheddar – Shred fresh from the block for the best melt. Or use Colby Jack or mild cheddar for a milder flavor.
Frozen peas – Use frozen peas for a classic taste and texture. Although frozen mixed veggies, frozen green beans or frozen corn can be added or subbed.
Ritz crackers – crush the ritz crackers in a baggie, just until they are a fine crumble… but not into dust! Panko tossed with melted butter makes a slightly lighter, crunchier topping.
Best Noodles for Tuna Noodle Casserole
Egg noodles are the best and most classic choice for homemade tuna noodle casserole. For those who are allergic to or avoid eggs, there are also "macaroni dumpling noodles" that are basically the same without the egg. They're usually sold in the same section of your grocery store.
In the realm of "regular pasta", elbow macaroni or medium shells will work, as will rotini or fusilli. Avoid thinner, delicate pasta like spaghetti, angel hair, or rice noodles as they tend to get overcooked and mushy.
How to Make a Tuna Noodle Casserole with Ritz Cracker Topping
This is a shortened form of the full directions found in the recipe card at the bottom of the post. Use the complete instructions for the best results.
Step 1
Preheat the oven and grease a baking dish.
Boil the egg noodles, drain and set aside.
Sautee the celery and onion, set aside
Step 2
Whisk together sauce ingredients until smooth.
Add the tuna to the sauce, stir in the vegetables, and most of the cheese, leaving some for the top. Add the drained noodles and fold everything together gently.
Step 3
Pour the mixture into the prepared baking dish and top with remaining cheese.
Step 4
Make the Ritz cracker topping and spread in an even layer over the cheese
Step 5
Bake uncovered for 25-30 minutes, remove from oven, and let rest 5 minutes before serving.
Tuna Casserole Recipe Variations
Mushroom Forward РSaut̩ 8 oz of sliced cremini mushrooms with the celery and onion until golden before adding to the sauce for a deeper, earthier flavor.
Extra Cheesy – For an extra cheesy tuna noodle casserole, stir 4 oz of softened cream cheese into the sauce along with the sour cream for an even richer filling.
Lemony Dill Version – Add the zest of one lemon and 1 teaspoon dried dill or 1 tablespoon fresh dill to the sauce mixture for a brighter, herby take.
Why a Ritz Cracker Topping?
For a lot of people, that crunchy Ritz topping is the first thing they think of when they think "tuna casserole." Ritz crackers show up in a lot of casserole recipes for a few simple reasons, and it's not just nostalgia (but I'm sure that's a big part of it).
Texture – The casserole is creamy and soft, so you need something that breaks that up and balances it out. Crushed Ritz bake into a crisp and buttery layer that stays crisp instead of just melting into the sauce like breadcrumbs often do.
Flavor – Ritz crackers already come pre-seasoned and buttery, so they instantly add flavor without needing extra steps or ingredients, which is why they became a pantry shortcut in a lot of old fashioned home cooking recipes.
Ease, reliability, and of course, nostalgia – We love a good shortcut! There's no toasting breadcrumbs, no time consuming topping prep. Just crush, mix with a little butter, and sprinkle. It's fast and always good.
Mom’s Tips and Tricks
- Cook the noodles 2 minutes shy of the package directions. They should still feel slightly underdone. Fully cooked noodles absorb more moisture in the oven and turn mushy.
- Drain the tuna VERY well. Tuna packed in water holds a lot of liquid that will thin the sauce. Press against the can lid or press into a fine mesh strainer to get rid of all excess water.
- Crush the crackers to a coarse crumb, not a fine powder. Pea-size or a little smaller gives the top crunch and visual lift.
- Shred your own cheese from a block. Pre-shredded is coated with starch that gets in the way of a smooth melt and can make the sauce slightly grainy.
- If the mixture looks too thick going into the dish, stir in an extra 2-3 tablespoon of milk. The sauce will thicken in the oven.
- Solid white albacore gives bigger, meatier chunks. Chunk light works but breaks down more, although it will give you a stronger tuna flavor.
- Leave some chunks of tuna intact when mixing. You want the tuna to stand out in every bite, not disappear into the sauce.
- If the cracker topping browns too fast before the edges are bubbling, tent loosely with foil for the last few minutes.
- Let the casserole rest 5 minutes after baking. The sauce settles and the casserole slices more cleanly.
What to Serve with Tuna Noodle Casserole
These are a few of my favorite side dishes that go really well with tuna noodle casserole:
- Simple Green Salad with a vinaigrette.
- Steamed or Roasted Broccoli or Sauteed Green Beans.
- Cucumber tomato salad or Cucumber And Onion Salad
- Soft garlic bread or warm dinner rolls are great for sopping up sauce.
- Oven Roasted Carrots or a quick Creamy Coleslaw make for a bright and vibrant side.
How to Store or Freeze Tuna Casserole
In the Fridge: cool completely, store in an airtight container up to 3 days. Cracker topping softens overnight but still tastes great.
Freezer (unbaked): This is the preferred method over already baked. Assemble through the cheese layer (no cracker topping), wrap tightly in plastic and foil, freeze for up to 2 months.
Freezer (already baked): Baked casserole can be frozen after it has cooled completely, though the noodle texture will be softer after thawing and reheating.
Thaw frozen casserole overnight in the refrigerator. Add the fresh cracker topping and bake as directed, adding 10-15 extra minutes since the dish is cold in the center
Repurposing Leftovers
- Stuffed Peppers – Spoon leftover casserole into halved green or red peppers, top with a little extra shredded cheddar, and bake at 375°F for 20-25 minutes until the peppers are tender.
- Tuna Noodle Wrap – Warm leftovers slightly, spoon into a flour tortilla with shredded lettuce and a squeeze of lemon, and roll it up for a quick lunch.
Tuna Casserole Recipe FAQs
Why do you undercook the noodles?
The noodles finish cooking in the oven as they absorb sauce. If they're fully cooked going in, they'll turn soft and mushy by the time the casserole is done.
Can I use chunk light tuna instead of albacore?
Yes! It'll just break down into smaller flakes that blend into the sauce, it also gives you a bolder tuna flavor. Albacore gives bigger, meatier chunks that stand out, but either works.
Can I make this ahead?
Yes. Assemble through the cheese layer up to 24 hours ahead, refrigerate, then add the cracker topping right before baking. Add 5-10 minutes to the bake time since you're starting with cold ingredients.
Can I freeze tuna noodle casserole?
Yes, and it freezes best unbaked. Assemble through the cheese layer, skip the topping, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, add the cracker topping, and bake as directed plus 10-15 minutes.
What can I use instead of cream of mushroom soup?
Cream of celery or cream of chicken are direct 1:1 swaps and still feel classic. Homemade béchamel sauce works for a from-scratch version.
Why shred my own cheese?
Shredding from a block always gives a smoother melt and better texture. Pre-shredded cheese is coated with starch to prevent clumping. That coating interferes with melting and can make the sauce slightly grainy.
What if I don't have Ritz crackers?
Panko tossed with melted butter is the best swap. Crushed saltines or Town House crackers also work. Avoid finer crumbs alone - they'll feel sandy on top instead of crunchy.
Why is my casserole watery?
The answer to this is almost always one of two things: under-drained tuna, or noodles that were fully cooked instead of underdone. Drain the tuna very well and pull noodles from the boiling water 2 minutes shy of package time.
Can I add other vegetables?
Absolutely! Sautéed mushrooms (about 8 oz, added with the celery and onion) are a classic addition. Frozen corn, chopped spinach (squeezed dry), or steamed broccoli florets all work. Sometimes we even love a little chopped water chestnut added for crunch!
Tuna Noodle Casserole Recipe
Equipment
Ingredients
CASSEROLE INGREDIENTS
- 12 oz wide egg noodles
- 2 tablespoon salted butter
- 1 large stalk celery - finely diced (about ¾ cup)
- ½ medium yellow onion - finely diced (about ¾ cup)
- 2 (10.5 oz) condensed cream of mushroom soup - cans
- 1 cup sour cream
- 1 cup whole milk
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 (5 oz) cans solid white albacore tuna packed in water - drained
- 1 cup frozen peas - no need to thaw
- 8 oz sharp cheddar cheese - 2 cups; shredded, divided
RITZ CRACKER TOPPING
- 1 sleeve buttery round crackers - about 35, crushed (Ritz)
- 3 tablespoon salted butter - melted
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook for 2 minutes less than the package directions, which will be about 4 to 5 mins. If the package lists an al dente cook time, use that or a minute less. Mom's Tip: The noodles should still feel slightly firm when you bite into one, since they will finish cooking in the oven. Drain well in a colander and set aside.12 oz wide egg noodles
- While the noodles cook, melt the butter in a skillet over medium heat. Add the diced celery and onion and cook, stirring occasionally, until the vegetables are soft and the onion is starting to look translucent around the edges, about 5 to 7 minutes. Remove the skillet from the heat.2 tablespoon salted butter, 1 large stalk celery, ½ medium yellow onion
- While the noodles and veggies cook, combine the cream of mushroom soup, sour cream, milk, onion powder, garlic powder, and salt in a large mixing bowl until smooth with no lumps. Add the drained tuna and break it up gently as you stir. You want some chunks to remain so the tuna stands out in every bite.2 (10.5 oz) condensed cream of mushroom soup, 1 cup sour cream, 1 cup whole milk, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, 2 (5 oz) cans solid white albacore tuna packed in water
- Stir in the cooked celery and onion, the frozen peas, and 1 ½ cups of the shredded cheddar. Add the drained noodles and fold everything together gently until all the noodles are coated.1 cup frozen peas
- The casserole mixture will be thick and creamy and will thicken more as it bakes. Mom's Tip: If the tuna noodle casserole mixture looks TOO thick before baking, stir in an extra 2 to 3 tablespoon of milk. The sauce should look creamy and loose enough to shift when you tilt the bowl. It will thicken as it bakes. If it looks thick and paste-like going in, it may bake up too dense.
- Pour the noodle mixture into the prepared baking dish and spread into an even layer. Scatter the remaining ½ cup of shredded cheddar evenly over the top.
- In a small bowl, stir together the crushed crackers and melted butter until the crumbs are evenly coated. Spread the topping in an even layer over the cheese, covering the casserole from edge to edge.1 sleeve buttery round crackers, 3 tablespoon salted butter
- Bake uncovered for 25 to 30 minutes, until the edges are bubbling and the cracker topping is deep golden brown. If the top browns too quickly before the edges bubble, loosely tent the dish with foil for the last few minutes.
- Let the casserole rest for 5 minutes before serving so the sauce can settle and thicken slightly.
Freezing
- If you are making this ahead for meal prep and want to freeze, it works beautifully! The best option is to prep it and freeze before baking.
- Assemble through the cheese layer (no cracker topping), wrap tightly in plastic and foil, freeze for up to 2 months.Thaw frozen casserole overnight in the refrigerator. Add the fresh cracker topping and bake as directed, adding 10-15 extra minutes since the dish is cold in the center
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