Tuna noodle casserole is a comfort food recipe perfect for stretching a budget. It combines a can of tuna with egg noodles, a couple of cans of vegetables, some seasonings, and a can of cream-of-chicken soup. The optional Ritz cracker topping is delish.
Want more budget-friendly recipes? We have those! Check out our scrumptious PB & J sandwiches, pancakes, and salads that will help stretch your dollar even further!
Food has the power to trigger our memories sometimes. The sight, the scent, the taste, the feeling, the memories– it’s like magic the way they make you feel right at home, no matter where you are. This is one of those recipes for us.
Creamy Tuna Noodle Casserole Ingredients
Casserole
- 12 oz. uncooked egg noodle pasta
- 2 cans Cream of Chicken condensed soup
- 8 oz. sour cream
- 1 cup milk
- 1 cup cheddar cheese, shredded
- 1 cup frozen peas or 1 can, liquid drained
- 1 cup frozen corn or 1 can, liquid drained
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. curry powder
- 5 oz. can tuna
Topping
- 1 sleeve of Ritz crackers, finely crushed
- 1/4 cup butter, melted
Preheat oven to 350 degrees Fahrenheit.
In a large pot on your stovetop, bring 5 qt. water to a rapid boil. To add flavor and reduce stickiness, add 1 Tbsp. salt to the water. Add 12 oz. egg noodle pasta and stir, return to a rapid boil. Cook, uncovered, for 7 minutes. Drain well.
While you are waiting for the water to boil, and also for the pasta to cook, combine all other casserole ingredients in a large mixing bowl. Set aside, until the pasta is cooked and drained.
Once you’ve combined all the ingredients for your casserole, place your crackers into a sealed bag and crush them with a rolling pin; you’ll want them fine. Melt the butter and mix into your crushed crackers.
With the pasta cooked and drained, and the other ingredients combined, go ahead and mix the noodles into the mixture and spread in the bottom of a greased 9×13 baking dish. Crumble your cracker mixture over the top.
Bake for approximately 30-45 minutes. You’re just heating this through since all ingredients are already ready for consumption. I usually place a thermometer in the center to alert me when the temperature reaches 165 degrees.
Creamy Tuna Noodle Casserole
Casserole
- 12 oz. egg noodles
- 2 cans condensed Cream of Chicken Soup
- 1 cup sour cream
- 1 cup milk
- 1 cup cheddar cheese, shredded
- 1 cup frozen corn, or 1 can, drained
- 1 cup frozen peas, or 1 can, drained
- 5 oz tuna
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp curry
Topping
- 1 sleeve Ritz crackers, crushed
- 1/4 cup butter, melted
Preheat oven to 350 degrees Fahrenheit.
In a large pot on your stovetop, bring 5 qt. water to a rapid boil. To add flavor and reduce stickiness, add 1 Tbsp. salt to the water. Add 12 oz. egg noodle pasta and stir, return to rapid boil. Cook, uncovered, for 7 minutes. Drain well.
While you are waiting for the water to boil, and also for the pasta to cook, combine all other casserole ingredients in a large mixing bowl. Set aside, until the pasta is cooked and drained.
Once you’ve combined all the ingredients for your casserole, place your crackers into a sealed bag and crush with a rolling pin; you’ll want it fine. Melt your butter and mix into your crushed crackers.
With the pasta cooked and drained, and the other ingredients combined, go ahead and mix the noodles into the mixture and spread in the bottom of a greased 9×13 baking dish. Crumble your cracker mixture over the top.
Bake for approximately 30-45 minutes. You’re just heating this through, since all ingredients are already ready for consumption. I usually place a thermometer in the center to alert me when the temperature reaches 165 degrees.
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FAQs
Q: Can I use cream of mushroom soup in my casserole?
A: Absolutely! Any cream-of soup tastes so good in tuna noodle casserole.
Q: What are egg noodles?
A: Egg noodles are made with eggs and flour. The consistency of them is different, making them absolutely perfect for cooking in water and then baking in a casserole. Where other noodles might fall apart, egg noodles get more delicious.