Description
This extra cheesy tuna noodle casserole recipe is a comforting classic with a delightful cheesy twist. Layers of creamy tuna mixture and tender noodles are baked to golden perfection, topped with extra cheese for a melty, gooey finish. It’s a simple yet incredibly satisfying dish perfect for a family dinner.
Ingredients
Scale
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup mayonnaise
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (6 ounce) cans tuna, drained and flaked
- 3 cups cooked egg noodles
- 2 cups shredded cheddar cheese, divided
- 1/2 cup crushed buttery crackers (like Ritz)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the condensed cream of mushroom soup, milk, mayonnaise, salt, and pepper until smooth.
- Stir in the drained tuna and the cooked egg noodles.
- Add 1.5 cups of the shredded cheddar cheese to the mixture and stir to combine.
- Pour the tuna noodle mixture into a lightly greased 9×13 inch baking dish.
- Sprinkle the remaining 0.5 cup of cheddar cheese evenly over the top of the casserole.
- Top the cheese with the crushed buttery crackers.
- Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let it rest for a few minutes before serving.
Notes
- For an even richer flavor, you can use a mix of cheddar and Monterey Jack cheese.
- If you don’t have condensed cream of mushroom soup, you can substitute it with condensed cream of celery soup.
- Ensure your egg noodles are cooked al dente as they will continue to cook in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg