BONUTS: This is an easy make-ahead meal and freezer food!
Tuna Noodle Casserole
Nothing beats a classic creamy casserole recipe, and this Tuna Noodle Casserole is right at the top of our favorites list. This meal comes together SO quickly and can even be prepared without using the oven. (Although I love a nice crispy topping!) Scroll down to see how easy this is to make and be sure to read through my PRO tips for helpful info with this recipe!
How to Make it
**See recipe card below this post for ingredient quantities and full instructions. Sauté the celery and onions in butter. Add Garlic and cook for 1 more minute. Add seasonings, tuna, cream of mushroom soup, half and half, and sour cream. Stir until combined.
Add frozen peas and shredded white cheddar until combined and heated through.
Add cooked egg noodles and mix until combined. Transfer to a lightly greased casserole dish if your skillet isn’t oven safe.
Cover and bake at 400°F for 20 minutes. Combine Ritz crackers and melted butter. Add to casserole. Bake uncovered for 5-7 minutes. Garnish with green onions and serve.
Make-Ahead Method
1-2 days ahead:
Tuna Noodle Casserole can be made 1-2 days ahead of time and stored in the fridge until ready to bake. If baking from a cold state, add 15 additional minutes of covered baking time.
1-3 months ahead:
Let it defrost in the fridge for up to 24 hours prior to baking or bake from frozen and add 1 hour to covered baking time.
Topping Options
Crushed Ritz Crackers, Crispy Fried Onions, Breadcrumbs, and Potato Chips all make great topping options for tuna noodle casserole.
To Prepare as a Skillet Meal (Without Baking):
Boil the noodles until fully cooked (vs. boiling for 1 minute less). Top the casserole with Parmesan cheese. Cover and simmer over medium heat until warm and bubbling, 5-10 minutes. Add a topping that doesn’t require baking to become crispy, such as crushed Ritz (without melted butter mixed in), or potato chips.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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Tried This Recipe?
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A 14-inch oven safe skillet is perfect for this recipe. Box Cheese Grater– Always shred cheese from a block for creamy/melty results. Bagged shredded cheese contains cellulose and prevents it from melting as well in soups/sauces. 9 x 13 baking dish The perfect size for almost any casserole recipe.
