Tuna Noodle Casserole Bake

If you grew up loving hearty, creamy dishes that fill both your belly and your soul, then you’re in for a nostalgic treat. This tuna noodle casserole is the kind of dish that takes you back to childhood dinners, Sunday potlucks, and cozy evenings when you just wanted something warm and comforting. But don’t let its retro vibes fool you—this casserole is packed with modern-day goodness, flavor, and flexibility.

Made with tender egg noodles, creamy mushroom soup, sharp cheddar cheese, and flaky canned tuna, this dish hits all the right notes. Oh, and did we mention the buttery Ritz cracker topping? Because that’s what takes it over the edge. It’s the perfect balance of creamy and crunchy, soft and savory.

Whether you’re cooking for your family, meal prepping for the week, or craving a one-dish wonder that saves time and dishes, this classic tuna noodle casserole is the answer.

Why This Tuna Noodle Casserole Deserves a Spot in Your Meal Plan

There’s something magical about how a few pantry staples come together to create something so satisfying. This casserole doesn’t need fancy ingredients or complex steps. Just good old-fashioned comfort in every bite.

Here’s why it stands out:

Quick and Easy: Perfect for weeknights when time is tight.
Budget-Friendly: Made with affordable staples like noodles, canned tuna, and soup.
Customizable: Add or swap veggies, try different toppings, or change the cheese to suit your mood.

Make-Ahead & Freezer-Friendly: Ideal for batch cooking and future meals.
Crowd-Pleaser: Even picky eaters won’t say no to this cheesy, crunchy goodness.

Ingredients You’ll Need

Here’s everything you need to make this creamy tuna noodle casserole. Each ingredient plays a role in building the flavor, texture, and overall coziness of the dish.

The Base

Egg noodles – 3 cups dry (about 4 cups cooked). These soft, curly noodles hold the sauce beautifully.
Canned tuna – Two 5 oz. cans of solid white albacore tuna in water, drained. Opt for quality tuna for the best flavor.

The Veggies

Celery – 1 rib, finely diced. Adds crunch and freshness.
Yellow onion – ½, diced. Brings a sweet, aromatic depth.
Garlic – 2 cloves, minced. Because everything’s better with garlic.

Frozen peas – 1 cup. For a pop of color and subtle sweetness.

The Sauce

Butter – 2 tablespoons. For sautéing and richness.
Condensed cream of mushroom soup – 1 (10.5 oz.) can. The creamy backbone of the dish.

Half and half – 1.5 cups. Makes the sauce velvety without being heavy.
Sour cream – ½ cup. Adds tang and creaminess.
White cheddar cheese – 8 oz., shredded. Sharp and melty perfection.

Parmesan cheese – ⅓ cup, shredded. For an umami boost.

Seasonings

Salt – ½ teaspoon.
Celery salt – ½ teaspoon. Elevates the flavor with a subtle herbal note.

Black pepper – ¼ teaspoon.

The Topping

Ritz crackers – 1 cup, crushed. Buttery and crisp.
Butter – 2 tablespoons, melted. To help the crackers crisp up.

Garnish (Optional but Recommended)

Green onions – 3, diced. For a fresh finish.

Step-by-Step Instructions

Let’s bring it all together. You’re just a few easy steps away from enjoying the ultimate tuna noodle casserole.

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Cook your egg noodles about 1 minute less than the package instructions so they don’t overcook in the oven. Drain and set aside.

2. Sauté the Vegetables

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and celery. Cook for 5 minutes, stirring occasionally, until softened.

Add the garlic and cook for another 1 minute until fragrant. This step builds a savory base layer of flavor for your sauce.

3. Make the Creamy Sauce

Reduce the heat to low. Stir in the drained tuna, cream of mushroom soup, sour cream, half and half, salt, celery salt, and pepper. Stir well to combine.

Gradually add the white cheddar cheese and stir until melted and smooth. The sauce should be creamy and thick, but pourable.

4. Add the Peas and Noodles

Gently fold in the frozen peas and cooked egg noodles. Make sure everything is coated evenly without breaking the noodles.

5. Transfer to a Baking Dish

If your skillet is oven-safe, feel free to bake it right in there. Otherwise, transfer the mixture to a greased 9×13-inch baking dish.

Sprinkle the shredded Parmesan cheese evenly over the top.

6. Bake

Cover the dish with foil and bake for 20 minutes. This allows the flavors to meld together and everything to heat through.

7. Prepare the Topping

While the casserole bakes, mix the crushed Ritz crackers with melted butter in a small bowl.

After 20 minutes, remove the foil from the casserole and sprinkle the buttery cracker mixture evenly on top.

Return it to the oven, uncovered, and bake for another 5–7 minutes until the topping is golden and crisp.

8. Garnish and Serve

Tuna Noodle Casserole Bakes

Once baked, sprinkle diced green onions over the top for a burst of freshness. Serve warm and enjoy the praise that follows!

Variations and Swaps

Want to shake things up? You can tweak this tuna noodle casserole in tons of ways:

Swap the cream of mushroom soup for cream of celery or cream of chicken.
Use rotini, penne, or even gluten-free noodles if preferred.
Add chopped mushrooms, bell peppers, or spinach for extra veggies.

Replace tuna with shredded chicken or canned salmon for a twist.
Top with crushed potato chips or fried onions instead of crackers.

Pro Tips for Success

Undercook your noodles slightly—they’ll finish cooking in the oven.

Use freshly shredded cheese for smoother melting. Pre-shredded cheese contains anti-caking agents that affect texture.
Taste the sauce before adding salt. The cheese and soup already contain sodium.
Let it rest for 10 minutes after baking to help the casserole set and slice cleanly.

Make-Ahead and Freezing Tips

One of the best things about this casserole is how easy it is to prep ahead.

To Make Ahead:

Assemble the casserole (without baking) and store it in the refrigerator for up to 2 days.

When ready to bake, cover with foil and bake as directed, adding an extra 10–15 minutes.

To Freeze:

Assemble, cover tightly with foil, and freeze for up to 3 months.
Thaw overnight in the fridge, then bake as directed. You may need to add 10–15 minutes to the bake time.

Alternatively, bake from frozen at 375°F for about 1 hour, covering with foil for the first 45 minutes.

Storing Leftovers

Got leftovers? Lucky you.

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or a 350°F oven until warmed through.

Pro tip: Add a splash of milk or cream before reheating to revive the creaminess.

No-Oven? Try the Skillet Method

If you want to skip the oven altogether, you can make this tuna noodle casserole entirely on the stovetop.

Here’s how:

Follow the recipe as written up to Step 4.

Let the casserole simmer in the skillet for about 5–7 minutes after adding noodles and peas.
Prepare the topping and toast it separately in a small pan.
Sprinkle over the top and serve straight from the skillet.

Final Thoughts: Cozy, Creamy, and Always Crowd-Pleasing

This tuna noodle casserole proves that great food doesn’t have to be complicated. With its creamy texture, savory tuna, and crunchy topping, it’s a dish that hits all the right comfort notes while still being adaptable and easy to make.

Whether you’re cooking for one, feeding a family, or prepping for later, this casserole is a reliable go-to that never disappoints.

So the next time you’re standing in your kitchen wondering what to make, grab that can of tuna, boil some noodles, and make yourself a pan of this creamy delight. Because comfort food should be easy—and delicious.