Estimated reading time: 6 minutes
Some old favorites deserve a spot back in the dinner rotation, and this tuna noodle casserole is one of them! Creamy egg noodles, tuna, peas, and cheddar go into one baking dish, then a buttery cracker topping adds a little crunch. Nothing fancy here—just a simple, comforting dinner.
Now, I’m using cream of onion soup instead of cream of mushroom because I’m just not a mushroom soup fan. If you usually reach for mushroom, give cream of onion a try! It brings onion flavor to the sauce without adding another chopping job to dinner.
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Since I work full time, I appreciate a recipe that doesn’t require a long ingredient list or much fuss. Two cans of tuna and a few kitchen staples get this one started. And if you’re looking for another comforting casserole, take a peek at my Loaded Meatloaf Casserole, too. Let’s mix it up!
Table of contents
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Ingredients You’ll Need
- Wide egg noodles: Their shape holds onto the creamy sauce. Cook them just shy of tender because they’ll finish in the oven.
- Canned tuna: Use two 5-ounce cans and drain them well. Water-packed tuna works nicely here.
- Campbell’s condensed cream of onion soup: This is the base of our sauce. Use it straight from the can; don’t prepare it according to the soup-serving directions.
- Milk and sour cream: Milk loosens the condensed soup, while sour cream adds creaminess and a little tang.
- Frozen peas: Add them straight from the freezer. No separate cooking needed!
- Shredded cheddar: It adds cheesy flavor throughout the noodles.
- Garlic powder and black pepper: A little seasoning rounds out the sauce. Since the soup already supplies onion flavor, we’re skipping onion powder.
- Buttery crackers and melted butter: Crushed Ritz crackers make a simple, golden topping.
You’ll find all the measurements in the recipe card below.
How to Make Tuna Noodle Casserole
Get the oven and baking dish ready. First, preheat the oven to 375°F and grease a 2½-quart casserole dish or a deep 9-inch square baking dish with enough room for the filling.
Cook the noodles. Bring a pot of salted water to a boil. Then cook the egg noodles about 1–2 minutes less than the package directions and drain well.
Stir together the sauce. Meanwhile, mix the condensed cream of onion soup, milk, sour cream, garlic powder, and black pepper in a large bowl.
Add the filling ingredients. Gently fold in the drained tuna, frozen peas, cheddar, and noodles. Keep a few larger flakes of tuna rather than stirring it into tiny pieces.
Add the cracker topping. Next, spread the mixture into your prepared dish. Mix the crushed crackers with the melted butter, then sprinkle them evenly over the noodles.
Bake and serve. Bake uncovered for 25–30 minutes, until the edges bubble, the topping looks golden, and the center reaches 165°F. Finally, let the casserole stand for 5 minutes before serving.
Nettie’s Tips and Variations
- Don’t overcook the noodles. Because they cook again in the oven, slightly firm noodles help prevent a mushy casserole.
- Drain the tuna well. Otherwise, extra liquid can thin the sauce.
- Go easy on extra salt. The soup, cheese, and crackers already contribute salt, so you may not need any in the filling.
- Keep the topping a little chunky. You don’t need cracker dust! A mix of small crumbs and larger pieces gives the top more texture.
- Watch the topping. If it browns before the center heats through, loosely cover the dish with foil.
- Prefer potato chips? Try crushed potato chips in place of the crackers and omit the melted butter. They’ll add a saltier crunch.
- Want another soup option? Cream of celery or cream of mushroom are possible swaps, although cream of onion is my pick for this version.
FAQ
Can I use cream of onion soup in tuna noodle casserole?
Yes! Condensed cream of onion soup makes a creamy sauce with onion flavor, so it’s a nice choice when you don’t want cream of mushroom. Use the soup straight from the can, then add the milk and sour cream listed in the recipe.
Can I make tuna noodle casserole ahead of time?
You can assemble the filling up to a day ahead and refrigerate it promptly, covered. However, keep the cracker topping separate until you’re ready to bake so it stays crisp.
A cold casserole needs extra baking time; check that the center reaches 165°F. Also, follow your baking dish manufacturer’s directions when moving a chilled dish into the oven.
How do I keep tuna noodle casserole from drying out?
Start with the measured 8 ounces of dry noodles so there’s enough sauce to coat them. Then avoid baking longer than needed. If you’re reheating leftovers, add a splash of milk and cover them to help retain moisture.
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Tuna Noodle Casserole
Ingredients
Casserole
- 8 ounces wide egg noodles uncooked
- 2 5 oz cans tuna drained
- 1 10 1/2 oz. can Campbell’s condensed cream of onion soup 10½ ounces
- ¾ cup milk
- ½ cup sour cream
- 1 cup peas frozen
- 1 cup cheddar cheese shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste
- Butter or cooking spray for greasing the baking dish
Topping
- ¾ cup Ritz crackers crushed
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 375°F. Grease a 2½-quart baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles about 1–2 minutes less than the package directions, until just shy of tender. Drain well.
- Meanwhile, stir together the cream of onion soup, milk, sour cream, garlic powder, and black pepper in a large mixing bowl.
- Gently fold in the drained tuna, frozen peas, shredded cheddar, and cooked noodles. Taste and add salt only if needed.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes, until the casserole is bubbly, the topping is golden, and the center reaches 165°F. Loosely cover with foil if the topping browns too quickly.
- Let stand for 5 minutes before serving.