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Tuna Casserole | Bottom Left of the Mitten

Tuna Casserole

Egg noodles coated in rich creamy and cheesy sauce then packed full of vegetables. This Tuna Casserole is perfect for the whole family.
Course Main Dish
Cuisine Pasta, Seafood
Keyword pasta, seafood
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings


  • 2 5 ounce cans albacore tuna drained
  • 1 cup peas & carrots, frozen
  • 12 ounces egg noodles cooked according to package directions
  • 2 Tbs butter 1 Tbs for casserole and 1 Tbs for top
  • 1 Tbs flour
  • 10.5 ounce can cream of chicken soup
  • 1 cup milk
  • 3/4 cup triple cheddar cheese
  • 1/2 sleeve Ritz Crackers


  • Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl.
  • In the same pot that the noodles were cooked we're going to make a roux. To the pot on medium heat add 1 Tbs of butter. Once it's melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
  • To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices.
  • In a greased 9x13 dish add the noodle casserole. Preheat the oven to 375 degrees.
  • In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top.
  • Bake for 10 minutes to melt the cheese on top. Enjoy!