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A delicious plate of Old-Fashioned Tuna Noodle Casserole

Old-Fashioned Tuna Noodle Casserole

A comforting and classic casserole that combines tender noodles, creamy tuna mixture, and a crispy topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 5 cups dry egg noodles
  • 1 tsp chicken bouillon powder optional, for boiling water
  • 10.5 oz cream of chicken soup 1 can
  • 10.5 oz cream of celery soup 1 can
  • 120 ml sour cream ½ cup
  • 240 ml milk 1 cup
  • 1 cup frozen peas
  • 8 oz tuna, drained 2 cans
  • 1 tbsp Mrs. Dash Garlic & Herb Seasoning or your favorite salt-free blend
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 2 cups shredded Colby Jack cheese
Topping
  • 1 sleeve Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of water to a boil and stir in the bouillon powder. Boil the egg noodles for about 4 minutes — they should be slightly undercooked. Drain and set aside.
  3. In a large mixing bowl, combine both soups, sour cream, milk, peas, tuna, garlic powder, Mrs. Dash seasoning, and black pepper. Stir until smooth and evenly blended.
  4. Add the cooked noodles to the mixture and fold gently until well coated.
  5. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the shredded cheese over the top.
  6. Mix the crushed Ritz crackers with the melted butter, then scatter the buttery crumbs evenly over the casserole.
  7. Place in the oven and bake for about 25 minutes, until hot, bubbling, and the topping is golden brown.

Notes

This casserole can be prepared ahead of time and refrigerated until ready to bake. Feel free to substitute the tuna with cooked chicken for a different twist.