Description
This classic tuna noodle casserole combines tender egg noodles with creamy sauce, flaky tuna, peas, and melty cheese under a golden, buttery cracker topping.
Ingredients
Scale
- 6 ounces egg noodles
- 1 cup cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- salt and freshly ground black pepper (to taste)
- 10 ounces canned tuna in water (drained)
- 1 cup frozen peas (thawed)
- ¾ cup shredded mozzarella cheese
- ½ cup crushed Ritz crackers (panko or breadcrumbs are also okay to use)
- 2 tablespoons butter (melted and cooled)
- ¼ cup shredded mozzarella cheese
Instructions
- Prep. Preheat your oven to 400°F. Grease a 9-inch baking dish with butter or cooking spray and set aside.
- Cook your noodles. Cook the noodles according to package directions. Drain the noodles once cooked and set aside.
- Make the base. In a large bowl, whisk together the cream of chicken soup, milk, sour cream, salt, and pepper.
- Add the main ingredients. Stir in the tuna and peas. Add the cooked egg noodles and ¾ cup of mozzarella and stir well to combine. Transfer the mixture to the baking dish.
- Prepare the topping. Combine the crushed crackers with the melted butter and ¼ cup of shredded mozzarella, then add the mixture over the casserole.
- Bake. Bake the casserole for 20 minutes, or until bubbly.
- Cool and serve. Remove the tuna casserole from the oven and let it cool for about 5 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 559
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 70 mg