Description
This creamy and comforting Tuna Noodle Casserole is a classic family favorite featuring tender egg noodles, savory tuna, and a rich cheese sauce made with cream cheese, heavy cream, and cheddar. Topped with a buttery Ritz cracker crust and baked to golden perfection, it’s an easy-to-make dish that’s perfect for weeknight dinners or potlucks.
Ingredients
Scale
Pasta
- 3 cups uncooked egg noodles
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 sticks celery, chopped small
- 2 cloves garlic, minced
- 1 cup frozen peas
Sauce
- 8 ounces cream cheese (softened)
- 1 cup heavy/whipping cream
- 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt & pepper, to taste
- 1 cup grated cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
Protein
- 12 ounces canned tuna, drained
Topping
- 1/4 cup melted butter
- 1 cup crushed Ritz crackers or panko breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the top third of the oven to ensure even baking and browning of the casserole topping.
- Prepare Ingredients: Gather and prep all ingredients—chop onions, celery, mince garlic, soften cream cheese, and melt the butter in a small bowl using the microwave. Set aside until ready to use.
- Cook Noodles: Boil the egg noodles according to package instructions but cook them 2 minutes less than directed to keep them firm. Drain and transfer the noodles into a 9×13-inch casserole dish evenly.
- Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add chopped onion and celery and sauté for 5 minutes until softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds to release its aroma, then transfer all sautéed vegetables to the casserole dish with the noodles.
- Make Sauce: Using the same skillet on medium heat, combine softened cream cheese, heavy cream, chicken broth, Dijon mustard, Worcestershire sauce, and salt & pepper. Whisk constantly for about 5 minutes until the cream cheese melts and the sauce becomes smooth and creamy, similar to Alfredo sauce. If the sauce gets too thick, add a splash more cream.
- Add Cheeses: Turn off the heat, then stir in grated cheddar and Parmesan cheese until fully melted into the sauce.
- Combine Tuna and Peas: Flake the drained canned tuna with a fork directly in the can, add it along with frozen peas into the sauce mixture, then pour this over the noodles and sautéed vegetables in the casserole dish. Toss gently to coat everything evenly and spread the mixture evenly.
- Prepare Topping: Mix the melted butter with crushed Ritz crackers or panko breadcrumbs in a bowl until the crumbs are well coated.
- Bake: Sprinkle the buttery cracker topping evenly over the casserole. Bake uncovered in the preheated oven for 20 minutes until the topping is golden brown and crispy.
Notes
- For extra richness, you can substitute half the heavy cream with whole milk.
- Use fresh Parmesan and sharp cheddar for better flavor and melting quality.
- Cook noodles al dente to prevent them from becoming mushy during baking.
- Feel free to swap Ritz crackers with panko for a crunchier topping.
- Allow the casserole to rest for 5 minutes after baking for easier serving.
