If you're looking for the most delicious Tuna Noodle Casserole recipe, you've found it. Now that more people are eating from their pantry, you might be wondering what the best way to use canned tuna is. You've guessed it, it's this delicious pantry casserole recipe.
Tuna Noodle Casserole
Tuna noodle casserole has been a classic American casserole recipe since the 1950s. I remember seeing a recipe for this family favorite in my Betty Crocker cookbook years ago. And, while my recipe is different from that classic, it has quickly become a family favorite.
What kind of soup do I use?
This classic tuna noodle casserole uses canned tuna and canned cream soup. Here, I use two cans of cream of mushroom soup. But, you can use cream of celery or whatever other types of cream soup you have on hand. Or, if you're out of cream soup, you can make homemade cream of chicken soup or a basic white sauce and use that as the basis for this casserole. 
How do you make tuna casserole from scratch?
A completely from scratch tuna noodle casserole would use a white sauce instead of the canned soup. And, it might use buttered bread crumbs as a topping instead of the Ritz crackers. The great thing about this casserole recipe is that you can modify it to use up what you have in your pantry.
What can I substitute for peas in tuna noodle casserole?
This recipe uses frozen peas. But, you can use another type of frozen or even canned vegetable if you prefer. Good substitutions are frozen broccoli or cauliflower, canned mushrooms, carrots, or a mixture of carrots and peas.
Do you cook the noodles before adding them to the casserole?
Yes, most recipes, including this one, require that you cook the noodles before you add them to the casserole. But, when making this tuna noodle casserole, it's important that you only cook them until they are al dente. They will continue to cook while you bake the casserole. So, if you cook them too much before adding them, they will be too soft when the casserole is done baking.
What if I'm out of crackers?
If you don't have Ritz crackers on hand right now, you can easily substitute something else. I've used buttered breadcrumbs. And, you can also use crushed potato chips, Chow Mein noodles, or even crushed pretzels or cornflakes. Take a look at what's in your pantry right now and use up what you have. Anything that is crunchy would make a good topping.
What should I serve with this?
This tuna noodle casserole recipe is a full meal as it is because it contains a protein, starch, and a vegetable. But, if you want to serve a side dish, you can serve a steamed vegetable. My Green Beans with Garlic make a great side dish for almost any meal. Or, my Honey Glazed Baby Carrots would work as well. If you have it, a side garden salad would also work well with this casserole.
Can you freeze tuna casserole?
If you want to make up a large batch on the weekend and then freeze it, you can certainly do that. Just bake the casserole as directed and allow it to cool. Then, you can freeze it, tightly covered, for five to six months. The key is to be sure that it is tightly covered. When you want to serve it, allow it to thaw in the refrigerator and bake it as directed. Or, you can bake it frozen and increase the cooking time by 30 minutes. Be sure you check it every 15 minutes to be sure it doesn't overcook.
How long can you keep tuna noodle casserole?
If you have leftovers, you can store them tightly covered in the refrigerator. They should be eaten within three days. To reheat this, just put it back in the oven and heat until the center is hot. How long it takes to reheat it will depend on how much casserole is left in the pan.
Or, you can reheat it in the microwave if you prefer.
It should take about two minutes but, again, it depends on how much is on your plate and how powerful your microwave is.
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Check out more of our favorite casserole recipes:
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See How Easy it is to Make Tuna Noodle Casserole. Watch the video!
Yield: 12
Tuna Noodle Casserole
If you're looking for the most delicious Tuna Noodle Casserole recipe, you've found it. Now that more people are eating from their pantry, you might be wondering what the best way to use canned tuna is. You've guessed it, it's this delicious pantry casserole recipe.
prep time: 15 Mcook time: 25 Mtotal time: 40 M
Ingredients
- (12-ounce) package extra broad egg noodles
- 2 cups frozen peas (or your favorite vegetables)
- 2 (10.75 ounce) cans Campbell's Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
- 1 cup milk
- 2 cup sharp shredded cheddar cheese, divided
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 (10 ounce) cans tuna, drained
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F.
- Cook noodles according to package directions (only cook noodles to al dente, they still have a bite to them) as they will cook in the oven if using frozen peas add them during the last 2 minutes.
- Meanwhile: In a large bowl combine soup, milk, 1 cup of the cheddar cheese, onion, garlic, and pepper. Mix well. Add warm pasta, peas, and tuna, stir until combined.
- Spread into a 9x13 baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese.
- Mix the cracker crumbs with butter in a bowl and sprinkle over the casserole.
- Bake for 25-30 minutes or until the cheese is bubbly and the casserole is heated through.
DONNA'S NOTES
- If using canned peas, drain them and add to the bowl at the same time as the pasta.
- Be sure to only cook the noodles to al dente as they will continue cooking in the oven.
- You can use any pasta you like. Noodles are classic but this recipe is great with elbows, shells, cavatappi, and penne too. I imagine every pasta would work in this recipe.
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