Go Back
–+ servings
close up finished tuna noodle casserole in white baking dish

Tuna Noodle Casserole

Nettie
A classic worth bringing back! This creamy tuna noodle casserole combines egg noodles, tuna, peas, and cheddar with cream of onion soup and a buttery cracker topping.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 369 kcal

Equipment

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

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.

Notes

 When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
 
Notes
Use the condensed cream of onion soup straight from the can. Do not prepare it according to the soup-serving directions.
Add the peas frozen. There is no need to thaw them first.
Cook the noodles just shy of tender because they will finish cooking in the oven.
For a potato chip topping, substitute crushed potato chips for the Ritz crackers and omit the melted butter.
Refrigerate leftovers promptly in shallow, covered containers. Use within 3–4 days and reheat to 165°F. Add a splash of milk when reheating if needed.

Nutrition

Serving: 1servingCalories: 369kcalCarbohydrates: 38gProtein: 13gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 76mgSodium: 248mgPotassium: 249mgFiber: 3gSugar: 5gVitamin A: 683IUVitamin C: 10mgCalcium: 222mgIron: 1mg
Keyword cream of onion tuna casserole, easy tuna casserole, tuna casserole with ritz crackers, tuna noodle casserole
Tried this recipe?Let us know how it was!