Layered Tuna Noodle Casserole

Recipe by Stacky5
READY IN: 50mins


  • 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
  • 14
    cup mayonnaise (I use Hellman's)
  • 10 34
    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.