Classic Tuna Casserole Recipe-Butter Your Biscuit (2024)

Classic cheesy tuna casserole recipe is perfect for a quick and easy dinner made with simple pantry ingredients like my Honey Garlic Shrimp and Broccoli. It's a versatile dish that can be customized to your liking whether you prefer to add vegetables, spices, or different types of cheese. It's also a nostalgic dish that many of us grew up with, and making it can bring back fond memories like my Salisbury Steak.

Ingredients for cheesy tuna casserole

Ingredients notes

• Pasta: Wide egg noodles are traditional but you can use any pasta you like.
• Cream of mushroom soup: Low sodium, you can also use cream of celery soup or cream of chicken soup.
• Cheese: I use mild white cheddar cheese, but mozzarella works great.
• Tuna: I like to use tuna packed in water.

• Step 1: Cook noodles to 1 minute below al dente.Add the Ritz crackers to a ziplock bag and crush them using a rolling pin or cup. Or you can put them in a food processor and pulse them until crushed.
• Step 2:Add the crushed crackers to a small bowl with the butter and parmesan cheese and mix until combined.

• Step 5:Add the pasta, tuna, cheese, and peas to the skillet.
• Step 6:Pour the sauce in.

Recipe tips

• Be sure to cook the noodles al dente because they're going to cook a bit more in the oven.
• I used cream of mushroom soup, but you could also use cream of celery or cream of chicken.
• We like peas in this dish. But you can add whatever veggies you have and it will be delicious.
• Mayonnaise or sour cream adds an extra creaminess to this tuna casserole recipe.
• I make the casserole all in onecast-iron skillet. If you don't have an oven-safe skillet you can transfer it to a 9x13 casserole dish.

Recipe Faq's

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• 3 cups dry egg noodles about 4 cups cooked

For The Topping

• 1 sleeve Ritze crackers
• 1/3 cup grated parmesan cheese
• 2 tablspoons butter melted

For The Casserole

• 2 tablespoons butter
• 2 celery stalks diced
• 1 cup diced onions
• 3 cloves garlic minced
• 1 can low sodium cream of mushroom soup or cream of celery soup
• 3/4 cup mayonnaise
• 1 cup milk
• 1 can tuna drained
• 2 cups white cheddar cheese shredded
• 1 1/2 cups frozen peas

• Cook egg noodles 1 minute shy of al dente, drain and set aside.

• Preheat oven to 400 degrees

• In a small bowl combine crushed Ritz crackers, parmesan cheese, and melted butter mix until combined. Set aside.

• In a small bowl add the soup, mayo and milk and whisk until combined and set aside.

• In a 12-inch oven-safe skillet on medium heat, melt butter, add celery and onions, and cook until soft about 5 minutes. Add in garlic and cook another minute.

• Remove from the heat. Add in sauce mixture, drained tuna, cheese, pasta and peas and mix until combined.

• Sprinkle the crushed crackers over the top.

• Bake 20-25 minutes or until hot and bubbly, serve!

Be sure to cook the noodles al dente because they're going to cook a bit more in the oven.

We like peas in this dish. But you can add whatever veggies you have and it will be delicious.

I make the casserole all in onecast-iron casserole . If you don't have an oven-safe skillet you can transfer it to a 9x13 casserole dish.

You can use crushed potato chips instead of crackers.

Dont like tuna use canned chicken instead.