Cheesy Tuna Casserole

5 from 1 vote

This cheesy tuna casserole is made with tender egg noodles covered in a rich, homemade sauce that's loaded with cheese. The crunchy cracker topping is the perfect finishing touch!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: cheesy tuna casserole

Servings: servings

Calories: 490kcal

Author: Kasey Schwartz

Ingredients

Casserole

12 ounces wide egg noodles
2 tablespoons vegetable oil
1 medium onion, diced
2 carrots, diced
1 ½ cups frozen peas
2 (10.5 oz) cans cream of mushroom soup
1 cup half and half
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 (6 ounce) cans flaked tuna, drained
1 ½ cups cheddar cheese, shredded

Topping

1 ½ cup Ritz crackers, crushed
2 tablespoons unsalted butter, melted

Instructions

Cook the egg noodles in salted water according to package directions until done, but still a little firm. Drain and set aside.
12 ounces wide egg noodles
Preheat an oven to 375ºF. Coat a 9 x 13 baking dish with nonstick spray, set aside.
Add the vegetable oil to a large skillet over medium high heat. Once the oil is hot, add the diced onion and carrots. Cook until tender and starting to brown, about 7 to 8 minutes. Turn the heat down to low, then stir in the peas.
2 tablespoons vegetable oil, 1 medium onion, diced, 2 carrots, diced, 1 ½ cups frozen peas
In a mixing bowl, whisk together the cream of mushroom soup, half-and-half, salt, pepper and garlic powder. Pour into the pan with the vegetables. Cook until the mixture is heated through, 4 to 5 minutes. Remove from the heat, then mix in the tuna, cooked noodles and cheddar cheese. Spread in the bottom of the baking dish.
2 (10.5 oz) cans cream of mushroom soup, 1 cup half and half, 2 teaspoons kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 2 (6 ounce) cans flaked tuna, drained, 1 ½ cups cheddar cheese, shredded
In a small bowl, mix together the crushed crackers and melted butter with a fork. Sprinkle evenly over the top of the casserole.
1 ½ cup Ritz crackers, crushed, 2 tablespoons unsalted butter, melted
Bake for 20 to 25 minutes until the top is golden brown and it starts to bubble around the sides of the dish.

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