Deluxe Tuna Casserole With Egg Noodles

READY IN: 55mins


  • 6
    ounces wide egg noodles
  • 3
    stalks celery, chopped
  • 1
    large onion, finely chopped
  • 1
    tablespoon fresh minced garlic (optional)
  • 3 -4
    tablespoons butter
  • 2
    (6 ounce) cans white flaked canned tuna, very well drained
  • 1
    cup frozen peas (can use more or less peas)
  • 12
  • 1
    (10 ounce) can cream of mushroom soup, undiluted
  • 1 12
    cups white cheddar cheese, shredded
  • 3 -4
    tablespoons grated parmesan cheese (optional, can use more or less)
  • salt and pepper
  • 12
    teaspoon dried dill
  • 14 - 12
    teaspoon Old Bay Seasoning
  • 25 -30
    Ritz crackers, coarsley crumbled (you can use more or less crackers)
  • 14
    cup melted butter, for drizzling


  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch baking dish.
  • Cook egg noodles in boiling salted water until firm-tender; drain.
  • In a small skillet saute the onions with celery and garlic in butter or margarine until soft (about 3 minutes).
  • In a large bowl combine cooked noodles, sauteed veggies, shredded cheese, Parmesan cheese, tuna, half and half cream, peas, mushroom soup, sour cream, salt, pepper, and Old bay seasoning; mix well to combine.
  • Transfer the mixture into the baking dish.
  • Sprinkle the cracker crumbs over the mixture.
  • Drizzle the melted butter over the crumbs, then sprinkle lightly with paprika.
  • Bake for about 30-35 minutes, or until the top is browned and the casserole is bubbly.