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A generous serving of creamy tuna noodle casserole sits on a white plate with peas, parsley, and cracker crumbs.
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Tuna Noodle Casserole

Tuna Noodle Casserole made from scratch with a real cheddar cheese sauce, egg noodles, peas, and a buttery cracker topping. No canned soup, ready in 1 hour.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Lunch, Main Course
Cuisine: American
Keyword: easy tuna noodle bake, tuna casserole with egg noodles, tuna noodle casserole
Servings: 6
Calories: 648kcal
Author: Joanna Cismaru

Ingredients

  • 12 ounces egg noodles
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ½ cup chicken broth
  • 1 cup cheddar cheese shredded
  • ½ cup Parmesan cheese grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 cup frozen peas
  • 10 ounces tuna drained, 2 cans 5 ounce each
  • ½ cup sour cream

For the Topping

  • 1½ cups crushed buttery crackers like Ritz
  • 2 tablespoons melted butter
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil. Add 12 ounces of egg noodles and cook until just al dente. Drain and set aside.
    Egg noodles cook in boiling water, then a slotted spoon lifts the tender noodles from the pot.
  • In a large skillet or pot, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and cook for 5 to 6 minutes until softened. Stir in 2 cloves of garlic and cook for 30 seconds.
    Butter melts beside minced garlic in a skillet, then flour is stirred in to create the roux.
  • Sprinkle in ¼ cup of flour and cook for 1 minute, stirring constantly. Slowly whisk in 2 cups of milk and ½ cup of chicken broth. Cook for 4 to 5 minutes, stirring often, until thickened.
    Flour is stirred into sautéed onions and garlic before milk is poured in to begin the creamy sauce.
  • Stir in 1 cup of cheddar, ½ cup of Parmesan, 1 teaspoon of salt, ½ teaspoon of pepper, and ½ teaspoon of paprika until smooth.
    Cheddar, Parmesan, paprika, and pepper are added to the sauce, then stirred until smooth and creamy.
  • Remove from heat and stir in ½ cup of sour cream, 1 cup of frozen peas, and the drained tuna.
    Tuna, peas, and sour cream are added to the skillet, then stirred into the creamy cheese sauce.
  • Preheat the oven to 375°F (190°C). Add the cooked noodles to the sauce and stir gently to combine. Transfer everything to a greased 9×13-inch baking dish.
    Cooked egg noodles are added to creamy tuna sauce, then stirred together with peas until evenly combined.
  • In a bowl, mix 1½ cups of crushed crackers with 2 tablespoons of melted butter. Sprinkle evenly over the casserole.
    Two overhead views show creamy tuna noodle casserole before baking and finished with a crisp golden cracker topping.
  • Bake uncovered for 30 minutes, until bubbly and golden on top.
    Overhead view of baked tuna noodle casserole in a white dish, covered with golden cracker crumbs and fresh parsley.
  • Let it rest for 5 minutes before serving.

Notes

  1. Noodles: cook them to just al dente. They keep absorbing sauce in the oven.
  2. Tuna: drain it thoroughly and press out the liquid. Excess water thins the sauce.
  3. Cheese: shred the cheddar yourself. Preshredded cheese is coated with starch and can make the sauce grainy.
  4. Sour cream: add it off the heat so it doesn't split.
  5. Salt: taste the sauce before adding the full teaspoon. The Parmesan and crackers both bring salt.
  6. Make ahead: assemble up to 24 hours in advance and refrigerate covered. Add the cracker topping just before baking and add 5 to 10 minutes to the bake time.
  7. Storage: refrigerate leftovers up to 3 days. Reheat covered at 350°F (175°C) with a splash of milk. Freezing isn't recommended.

Nutrition

Serving: 1serving | Calories: 648kcal | Carbohydrates: 65g | Protein: 31g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1139mg | Potassium: 490mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1516IU | Vitamin C: 5mg | Calcium: 421mg | Iron: 4mg
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