Prep 15 mins
Cook 35 mins
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)
- 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
- Cook noodles according to package directions, undercooking just slightly. Drain.
- In a 13 x 9 inch greased casserole dish, arrange cooked noodles evenly on the bottom.
- Add both cans of tuna with juice from can, evenly on top of noodles.
- Salt and pepper to taste.
- Mix both cans of soup and the mayonnaise with 1 10.7 ounce can full of milk and stir until smooth.
- Add soup mixture evenly on top of casserole.
- Add shredded cheddar cheese evenly on top.
- Add smashed Ritz crackers evenly on top. Dot the top with the butter or margarine.
- Bake, uncovered, in a 350 degree (preheated) oven for 35 minutes, until top is slightly golden brown.
- Let sit for 5 minutes.
This was wonderful! I made it for two servings though, using a 9-inch baking dish. Mark had two big helpings, and I brought some to work the next day for lunch. YUM! :)
This is outstanding! Not the same old tuna and noodles that is just so boring. We loved the flavors and will be sure to make this again. This might very well be my only tuna/noodle casserole for now on.