Tuna Noodle Casserole
Pantry-shelf dinners that bake up creamy — Tuna Noodle Casserole, Goose's Tuna Casserole, Creamy Cheesy Tuna Casserole — for the nights nobody wants to shop.
★ dinner
dinnerTuna Noodle Casserole
A comforting baked dish combining tender noodles, tuna, creamy soups, and a crunchy cracker topping.
Tiffany JohnsonIngredients
- 5 cups dry egg noodles
- 1 teaspoon chicken bouillon powder
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of celery soup
- ½ cup sour cream
- 1 cup milk
- 1 cup frozen peas
- 2 (4 oz) cans, drained tuna
- 1 tablespoon Mrs. Dash Garlic & Herb Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups shredded Colby Jack cheese
- 1 sleeve Ritz crackers, crushed
- 4 tablespoons unsalted butter, melted
Instructions
- 1Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- 2Bring a large pot of water to a boil, stir in the bouillon powder, and cook the egg noodles for about 4 minutes. Drain and set aside.
- 3In a large mixing bowl, combine the soups, sour cream, milk, peas, tuna, garlic powder, Mrs. Dash seasoning, and black pepper. Stir until smooth.
- 4Add the cooked noodles to the mixture and fold gently until well coated.
- 5Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the shredded cheese over the top.
- 6Mix the crushed Ritz crackers with melted butter, then scatter evenly over the casserole.
- 7Bake in the preheated oven for about 25 minutes, until hot, bubbling, and golden brown on top.
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Open in Pepper →The Casserole You Can Make From The Pantry
Canned tuna, a can of soup, and a bag of egg noodles have gotten more families through Tuesday than anybody wants to admit. It's cheap, it's warm, and it feeds everybody at once.
Cooks on Pepper reach for these when the fridge is bare, payday is Friday, and dinner still has to happen by six.
Every recipe here starts with what's already in the cabinet — Goose's Tuna Casserole with cream of mushroom, a Creamy Tuna Casserole built on elbow macaroni, and a Creamy Cheesy Tuna Casserole that stirs in cheddar cheese soup.
Quick Tips
- 1
Undercook the noodles
Boil egg noodles about 2 minutes shy of the package time. They keep soaking up sauce in the oven and won't turn to mush.
- 2
Drain the tuna well
Press each can against the lid until the water stops running out, or the casserole goes soupy in the middle.
- 3
Thin the soup
Stir 1/2 to 3/4 cup of milk into the condensed soup before mixing. Straight from the can it bakes up too thick and pasty.
- 4
Add the crunch late
Sprinkle crushed crackers, chips, or fried onions on top for the last 10 minutes so they brown instead of burning.
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