Old-Fashioned Tuna Noodle Casserole
A warm, cozy, old-fashioned tuna noodle casserole made with tender egg noodles, creamy sauce, peas, albacore tuna, melty cheese, and a buttery Ritz cracker topping. Easy, nostalgic, and perfect for busy nights or family dinners!
Ingredients
- 5 Cups Dried Egg Noodles measure them dry
- 1 tsp Chicken Bouillon Powder optional for the boiling water
- 10.5 oz Can of Cream of Chicken Soup
- 10.5 oz Can of Cream of Celery Soup
- 1/2 Cup Sour Cream
- 1 Cup Milk
- 1 Cup Frozen Peas
- (2) 4 oz Cans of Tuna, drained
- 1 tbsp Mrs Dash Garlic and Herb Seasoning or any salt free seasoning
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
- 2 Cups Shredded Colby Jack Cheese
- 1 Sleeve Ritz Crackers, crushed
- 4 tbsp Unsalted Butter, melted
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Add bouillon to boiling water. Boil the noodles for 4minutes. Drain and set aside.
- In a large bowl, mix both soups, sour cream, milk, peas, tuna, and seasonings.
- Gently stir in the noodles.
- Spread mixture into baking dish and top with cheese.
- Mix crushed Ritz with melted butter and sprinkle over top.
- Bake 25 minutes or until bubbling and lightly golden.