The Best Old-Fashioned Tuna Noodle Casserole

5 from 1 vote

The Best Old-Fashioned Tuna Noodle Casserole

If you are a tuna lover, you must try The Best Old-Fashioned Tuna Noodle Casserole from scratch ever and I promise, I’m not exaggerating! This recipe is guaranteed to make anyone who doesn’t enjoy canned tuna a believer that it’s possible to turn it into something delicious.

Prep Time45

Cook Time20

Total Time1 5

Servings:

Calories: 526kcal

Author: Karin and Ken

Ingredients

For the Casserole:

12 ounces egg noodles ¾ pound
3 tablespoons butter
8 ounces mushrooms chopped
¼ cup celery diced
¼ cup onion diced
1 teaspoon chicken bouillon or salt
½ teaspoon black pepper freshly ground if possible
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 cup chicken broth
½ cup Monterey Jack cheese shredded
½ cup cheddar cheese shredded
3 cans (5 oz) solid albacore tuna packed in water, drained
1 ½ cups frozen peas

For the topping:

1 cup ritz crackers crushed
2 tablespoons butter melted
½ cup Monterey jack cheese shredded

Instructions

Cook the noodles according to the package directions and drain well. Rinse lightly with cold water to prevent sticking.
Heat the oven to 425°. Spray a 9x13 inch pan with cooking spray.
Melt the butter in a large saute pan and add the mushrooms, celery and onion and saute for 5 minutes. Season with the bouillon and pepper.
Push the vegetables to the edge of the pan and stir in the flour, then brown for a minute.
Whisk in the milk, cream and broth and continue whisking until the sauce thickens lightly.
Add the cheese and stir until melted.
Add the tuna, noodles and peas and stir until combined.
Spread the noodles evenly in the prepared pan.
Combine the ritz crackers and butter, then sprinkle over the noodles and add the cheese.
Bake for 20 minutes until bubbly and the top is lightly browned.

Notes

Use cream soup: I make this tuna noodle casserole without soup but you can use a can of cream of mushroom or celery in place of the heavy cream and broth.

Simmer the sauce long enough: Ensure that you allow the sauce to thicken before combining it with the tuna and peas. This will make it nice and creamy and not too thin and watery.

Avoid swapping the noodles: Egg noodles are a must for this dish. They are lighter and fluffier since they are made with more eggs than other noodles.

Nutrition