Main Course
Creamy Tuna Noodle Casserole
Posted · by The Hangry Wife
Tuna Noodle Casserole: the ultimate ’90s comfort meal. If you grew up eating this, you already know. If you didn’t, you’re about to understand the hype!
Creamy, white cheddar cheesy and crunchy. Nostalgia in one casserole dish.
Did your mom make tuna noodle casserole growing up, or is this a new one for your dinner rotation?
- Prep
- 15 minutes
- Total
- 45 minutes
- Serves
- 6–8
- Oven
- 375°F
Ingredients
- 12 oz egg noodles
- 2 cans tuna, drained
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup half and half
- ½ cup Parmesan cheese
- ½ onion, diced
- 2 celery stalks, diced
- 1 cup peas
- 1 cup shredded white sharp cheddar cheese
- 1 cup crushed buttery Ritz crackers
- Salt and pepper, to taste
- 4 tbsp melted butter (divided)
- ½ tsp celery salt
Instructions
Cook the egg noodles according to the package directions and drain.
Sauté the onion and celery in 2 tbsp butter until softened.
Stir together the tuna, cream of mushroom soup, sour cream, half and half, cheddar, peas, celery salt, and the sautéed onion and celery. Season with salt and pepper.
Fold in the cooked noodles.
Transfer to a greased baking dish and sprinkle with the Parmesan.
Mix the crushed crackers with the remaining 2 tbsp melted butter and sprinkle over the top.
Bake at 375°F for 20–25 minutes, until hot, bubbly and golden on top.
How did it turn out?
Tap a star to let others know how it turned out.
Made this? Buy me a margarita!
If this recipe saved dinner, a little tip keeps the recipes (and the margaritas) coming.
Buy Me a MargaritaMore like this
Follow @hangrywife for easy recipes that are actually worth making.
