1/4 Photos of Layered Tuna Noodle Casserole
This is my kids' favorite tuna casserole, which is very simple to make and very easy on the budget. NOTE: I also like to add a cup of frozen peas on top of the tuna layer...(That is optional)
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Units: US | Metric
- 16 ounces medium noodles (I use Amish Noodles, that I find in the pasta section of my grocer.)
- 2 (6 ounce) cans albacore tuna in water
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1/4 cup mayonnaise (I use Hellman's)
- 10 3/4 ounces whole milk (1 soup can full)
- 8 ounces shredded cheddar cheese
- 2 cups Ritz crackers, smashed
- 3 tablespoons butter or 3 tablespoons margarine
- salt & pepper
- 1Cook noodles according to package directions, undercooking just slightly. Drain.
- 2In a 13 x 9 inch greased casserole dish, arrange cooked noodles evenly on the bottom.
- 3Add both cans of tuna with juice from can, evenly on top of noodles.
- 4Salt and pepper to taste.
- 5Mix both cans of soup and the mayonnaise with 1 10.7 ounce can full of milk and stir until smooth.
- 6Add soup mixture evenly on top of casserole.
- 7Add shredded cheddar cheese evenly on top.
- 8Add smashed Ritz crackers evenly on top. Dot the top with the butter or margarine.
- 9Bake, uncovered, in a 350 degree (preheated) oven for 35 minutes, until top is slightly golden brown.
- 10Let sit for 5 minutes.
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Nutritional Facts for Layered Tuna Noodle Casserole
Serving Size: 1 (364 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 535.8
- Calories from Fat 286
- Total Fat 31.8 g
- Saturated Fat 15.2 g
- Cholesterol 119.4 mg
- Sodium 1312.2 mg
- Total Carbohydrate 31.4 g
- Dietary Fiber 1.2 g
- Sugars 4.9 g
- Protein 30.6 g