Tuna Noodle Casserole (2024)

4.94 from 418 votes

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• ▢ 8 ounces medium-size shell pasta*
• ▢ 4 Tablespoons butter , divided
• ▢ 1 rib celery , diced
• ▢ 1/4 cup onion , diced
• ▢ 3/4 cup frozen peas
• ▢ 1 clove garlic , miced
• ▢ 4 Tablespoons all-purpose flour
• ▢ 1 14.5 ounce can low-sodium chicken broth (just under 2 cups), warmed
• ▢ 1 cup milk , warmed
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ 1/8 teaspoon dried dill weed
• ▢ 2 teaspoons fresh lemon juice , more if desired
• ▢ 2 Tablespoons fresh chopped parsley , minced
• ▢ 1 cup freshly grated parmesan cheese , divided
• ▢ 5 ounces canned albacore white tuna, packed in water , more if desired

For the Topping:

• ▢ 1/2 cup Ritz crackers* , crushed
• ▢ 1 Tablespoon butter , melted

• Cook the noodles just until al dente, according to package instructions.

• Sauté the veggies: Melt 1 tablespoon butter in a large skillet. Add celery, onion, peas and garlicand saute for a few minutes. Remove vegetables from pan and set aside.

• Make Sauce: Add remaining 3 tablespoons butter to the pan. Once melted and the flour andcook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk,stirring constantly until smooth. Bring mixture to a low simmer.

• Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to lowand add salt, dill, lemon juice, parsley, and ½ cup Parmesan cheese. Tastesauce and season with additional salt, pepper, or lemon juice, to taste.

• Combine: Remove from heat and stir in the pasta, vegetables and tuna. Pour mixtureinto a 9x13’’ or similar size baking dish. Sprinkle with remaining ½ cup ofparmesan cheese.

• Add topping: Crush ritz crackers and add melted butter. Sprinkle mixture over thecasserole.

• Bake at 350 for 25-30 minutes. Store leftovers in the refrigerator for up to 5 days.

Tuna: Choose good quality canned solid white albacore tuna. It's may be a little more expensive but will make all the difference in taste.

Pasta: I like the medium shell pasta because I like the size and how each shell can fill with creamy sauce. You could substitute egg noodles or another type of bite-size pasta.

Cracker Topping: you could also use crushed potato chips, breadcrumbs, cornflakes or your favorite crackers.

Make Ahead Instructions: Cook the noodles, sauté the vegetables, and make the sauce. Store everything separately until ready to assemble, and bake.

Freezing Instructions: Undercook the noodles slightly. Assemble the dish in a freezer-safe container (I like to use a disposable aluminum pan) but don't top with crushed crackers. Allow to cool completely then cover tightly with and freezer for up to 3 months. Allow to thaw overnight in the refrigerator. Top with crushed crackers and cheese before baking. Bake at 350 degrees F for about 25 minutes or until hot and bubbly.

Serve with:

• A green salad
• Vegetables
• Fresh Fruit
• Homemade rolls