Dinner
Tuna Noodle Casserole with Cheddar and Ritz Crumbs
Wide egg noodles, tuna and peas bake in a creamy mushroom sauce under sharp cheddar and buttery cracker crumbs.
- Yield
- 6 servings
- Cuisine
- American
Serving ideas
Spoon out portions once the casserole has settled briefly.
Ingredients
See the ingredient checklist
- kosher salt
- 12 oz wide egg noodles
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 8 oz button or cremini mushrooms, thinly sliced
- 1/4 cup all-purpose flour, 30 g
- 1 cup whole milk
- 4 oz cream cheese
- 1 tbsp chicken bouillon paste
- 1 tsp fresh thyme leaves
- 1 tsp garlic powder
- 2 cups water
- 10 oz canned water-packed tuna, drained and flaked
- 1 cup frozen peas
- 8 oz grated sharp cheddar, divided, about 2 cups
- ground black pepper
- 3.4 oz Ritz crackers, crushed, about 1 1/4 cups crumbs
Before you cook
Cook the mushrooms until their liquid evaporates before adding flour.
How to make Tuna Noodle Casserole with Cheddar and Ritz Crumbs
Heat the oven to 400°F. Cook the noodles in salted boiling water until al dente. Drain.
Melt butter over medium-high in the same pot. Add the onion and mushrooms with a pinch of salt. Cook about 7 minutes, until the vegetables soften and the liquid evaporates. Stir in flour for 1 to 2 minutes.
Add milk, cream cheese, bouillon, thyme, garlic powder and water. Bring to a boil, then simmer over medium for 3 to 5 minutes, stirring, until thickened. Take off the heat.
Stir in noodles, tuna, peas and half the cheddar. Season and transfer to a 13-by-9-inch baking dish. Sprinkle with remaining cheddar and cracker crumbs.
Bake 20 to 25 minutes until bubbly and browned on top.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Tuna Noodle Casserole with Cheddar and Ritz Crumbs
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Ingredients
kosher salt- 12 oz wide egg noodles
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 8 oz button or cremini mushrooms, thinly sliced
- ¼ cup all-purpose flour 30 g
- 1 cup whole milk
- 4 oz cream cheese
- 1 tbsp chicken bouillon paste
- 1 tsp fresh thyme leaves
- 1 tsp garlic powder
- 2 cups water
- 10 oz canned water-packed tuna, drained and flaked
- 1 cup frozen peas
- 8 oz grated sharp cheddar, divided about 2 cups
- ground black pepper
- 3.4 oz Ritz crackers, crushed about 1 1/4 cups crumbs
Instructions
- Heat the oven to 400°F. Cook the noodles in salted boiling water until al dente. Drain.
- Melt butter over medium-high in the same pot. Add the onion and mushrooms with a pinch of salt. Cook about 7 minutes, until the vegetables soften and the liquid evaporates. Stir in flour for 1 to 2 minutes.
- Add milk, cream cheese, bouillon, thyme, garlic powder and water. Bring to a boil, then simmer over medium for 3 to 5 minutes, stirring, until thickened. Take off the heat.
- Stir in noodles, tuna, peas and half the cheddar. Season and transfer to a 13-by-9-inch baking dish. Sprinkle with remaining cheddar and cracker crumbs.
- Bake 20 to 25 minutes until bubbly and browned on top.