Old Fashioned Tuna Noodle Casserole
A classic comfort food casserole made with tender egg noodles, creamy mushroom soup, flaky tuna, and crunchy buttery cracker topping. This old fashioned tuna noodle casserole is easy to prepare and perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
12 ounces egg noodles
2 cans (10.5 ounces each) condensed cream of mushroom soup
1 cup milk
2 cans (5 ounces each) tuna packed in water, drained and flaked
1 cup frozen peas, thawed
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1 cup crushed buttery crackers (such as Ritz crackers)
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C).
Cook egg noodles in a large pot of boiling salted water according to package instructions until al dente, about 7 minutes. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup and milk. Stir until smooth.
Add the flaked tuna, thawed peas, shredded cheddar cheese, and chopped onion to the soup mixture. Stir to combine.
Add the cooked egg noodles to the bowl and gently fold everything together until evenly mixed. Season with salt and black pepper.
Transfer the noodle mixture to a 9×13-inch baking dish and spread evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the buttery cracker topping evenly over the casserole.
Bake uncovered in the preheated oven for 30 to 35 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from oven and let stand for 5 minutes before serving.