Tuna Casserole

Name: Tuna Casserole
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 3 cans tuna (12 oz), drained; 1 box elbow macaroni, cooked to al dente and drained; 2 large eggs, beaten; 2 cans cream of mushroom soup; 1 cup full-fat sour cream; 3/4 cup half-and-half; 1 tablespoon Worcestershire sauce or soy sauce (or half of each); 2 cups frozen peas and carrots, thawed; 2 teaspoons seasoning blend (garlic powder, onion powder, paprika, black pepper, optional cayenne or dry mustard); 1 teaspoon salt, or to taste; 3 cups shredded sharp cheddar cheese, divided; 1 1/2 sleeves Ritz crackers, crushed; 3 tablespoons melted butter

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Classic tuna noodle casserole with creamy sauce, cheese, and crispy topping—nostalgic and comforting.

1 hr

cook 35 min

American

Ingredients

Instructions

Preheat oven to 350°F and lightly grease a 9x13-inch casserole dish or a deep lasagna-style pan.
In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, half-and-half, beaten eggs, Worcestershire or soy sauce, salt, and seasoning blend until smooth.
Fold in the drained tuna, thawed peas and carrots, 2 cups of the shredded cheddar, and cooked macaroni. Stir gently to combine and coat everything in the creamy sauce.
Taste the filling and adjust seasoning as needed before transferring to the prepared casserole dish. Smooth the top evenly.
In a small bowl, combine crushed Ritz crackers with melted butter and sprinkle the mixture evenly over the casserole. Top with the remaining 1 cup of shredded cheddar.
Bake uncovered for 35–40 minutes until the top is golden and the casserole is bubbling around the edges.
Remove from the oven and let rest for 10–15 minutes before slicing to allow it to set properly.
Serve warm and enjoy!