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Tuna noodle casserole with peas and a cracker crumb topping, served in a white bowl with a hand towel next to it.
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4.85 from 115 votes

Tuna Noodle Casserole

This delicious Tuna Noodle Casserole is made from scratch with a delicious creamy white sauce, pasta, peas, tuna, celery, and crushed crackers on top. It's always a hit at our dinner table!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6
Calories: 424kcal
Author: Lauren Allen
Cost: $4

Ingredients

  • 8 ounces medium-size shell pasta*
  • 4 Tablespoons butter , divided
  • 1 rib celery , diced
  • 1/4 cup onion , diced
  • 3/4 cup frozen peas
  • 1 clove garlic , miced
  • 4 Tablespoons all-purpose flour
  • 1 14.5 ounce can low-sodium chicken broth (just under 2 cups), warmed
  • 1 cup milk , warmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried dill weed
  • 2 teaspoons fresh lemon juice , more if desired
  • 2 Tablespoons fresh parsley leaves , minced
  • 1 cup freshly grated parmesan cheese , divided
  • 5 ounces canned albacore white tuna, packed in water , more if desired

For the Topping:

  • 1/2 cup Ritz crackers* , crushed
  • 1 Tablespoon butter , melted

Instructions

  • Cook the noodles just until al dente, according to package instructions.
  • Sauté the veggies: Melt 1 tablespoon butter in a large skillet.  Add celery, onion, peas and garlic and saute for a few minutes. Remove vegetables from pan and set aside.
  • Make Sauce: Add remaining 3 tablespoons butter to the pan. Once melted and the flour and cook, stirring, for 30 seconds.  Slowly whisk in the chicken broth and milk, stirring constantly until smooth.  Bring mixture to a low simmer.
  • Stir constantly until thickened and bubbly, 2-3 minutes.  Reduce heat to low and add salt, dill, lemon juice, parsley, and 1/2 cup Parmesan cheese.  Taste sauce and season with additional salt, pepper, or lemon juice, to taste.
  • Combine: Remove from heat and stir in the pasta, vegetables and tuna.  Pour mixture into a 9x13’’ or similar size baking dish.  Sprinkle with remaining 1/2 cup of parmesan cheese.
  • Add topping: Crush ritz crackers and add melted butter. Sprinkle mixture over the casserole.
  • Bake at 350 for 25-30 minutes. Store leftovers in the refrigerator for up to 5 days.

Video

Notes

Tuna: Choose good quality canned solid white albacore tuna. It's may be a little more expensive but will make all the difference in taste.
Pasta: I like the medium shell pasta because I like the size and how each shell can fill with creamy sauce. You could substitute egg noodles or another type of bite-size pasta.
Cracker Topping: you could also use crushed potato chips, breadcrumbs, cornflakes or your favorite crackers.
Make Ahead Instructions: Cook the noodles, sauté the vegetables, and make the sauce. Store everything separately until ready to assemble, and bake.
Freezing Instructions: Undercook the noodles slightly. Assemble the dish in a freezer-safe container (I like to use a disposable aluminum pan) but don't top with crushed crackers. Allow to cool completely then cover tightly with and freezer for up to 3 months. Allow to thaw overnight in the refrigerator. Top with crushed crackers and cheese before baking. Bake at 350 degrees F for about 25 minutes or until hot and bubbly.

Serve with:

Nutrition

Calories: 424kcal | Carbohydrates: 42g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 616mg | Potassium: 358mg | Fiber: 2g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 10.6mg | Calcium: 264mg | Iron: 1.8mg