Retro Tuna Noodle Casserole: A creamy, crunchy throwback to the comfort food of your childhood!
You know that smell—the one that hits when you open the oven to bubbly, cheesy, golden-topped goodness? It’s your childhood calling, and it’s bringing back Retro Tuna Noodle Casserole! This 1950s classic gets a fresh, modern twist with creamy sauce, tender egg noodles, and the perfect crunch from a golden cracker topping.
We’ve updated this family favorite with easy substitutions and fresh veggies so you can enjoy all the nostalgia while giving it a new spin. It’s budget-friendly, easy to make, and just as cozy as you remember.
Ingredients
For the Casserole:
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
- 1 cup frozen peas
- 2 (5-ounce) cans tuna, drained
- 1 (10.5-ounce) can cream of mushroom soup (or cream of chicken)
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
For the Topping:
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
- 1/4 cup shredded Parmesan cheese
Supplies Needed
- Large pot for boiling noodles
- Large skillet or saucepan
- 9×13 baking dish
- Mixing spoon or spatula
Instructions
Cook the Noodles
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
Sauté the Veggies
In a large skillet, melt butter over medium heat. Add diced onions and mushrooms, and sauté for 5-7 minutes until softened. Stir in the garlic and frozen peas, cooking for another 2 minutes.
Mix the Casserole
Reduce heat to low and stir in the cream of mushroom soup, milk, tuna, and shredded cheddar cheese. Mix until the cheese melts and the sauce is creamy. Fold in the cooked noodles until everything is combined.
Assemble and Top
Pour the mixture into a greased 9×13 baking dish. In a small bowl, mix the crushed crackers with melted butter and Parmesan cheese. Sprinkle evenly over the top.
Bake to Perfection
Bake in a preheated oven at 375°F for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
Serve and Enjoy
Scoop out a generous portion, and savor every bite of creamy, crunchy, retro goodness!
Storage Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Freezing: Freeze the unbaked casserole (without the topping) for up to 2 months. Add the topping before baking.
Recipe Tips & Tricks
Modernize It: Add fresh broccoli, spinach, or even shredded carrots for a veggie boost.
Make It from Scratch: Replace canned soup with 1 cup of homemade béchamel sauce (butter, flour, and milk).
Topping Twist: Swap crackers for panko breadcrumbs or crushed potato chips for extra crunch.
Variations
Tuna Tot Casserole: Top with tater tots instead of crackers for a fun, kid-approved spin.
Cheesy Tuna Bake: Mix in 1/2 cup mozzarella cheese for a gooey, melty version.
Chicken Swap: Not a fan of tuna? Use shredded rotisserie chicken for a creamy chicken noodle casserole.
FAQ
Can I use canned chicken instead of tuna?
Absolutely! Canned chicken works perfectly and gives you a delicious twist on this classic dish.
What kind of tuna is best?
Chunk light tuna in water works great for budget-friendly, mild flavor. Use albacore if you want a firmer, meatier texture.
Can I make this casserole gluten-free?
Yes! Swap the egg noodles for gluten-free pasta and use a gluten-free cream of mushroom soup.
Final Thoughts
This Retro Tuna Noodle Casserole is comfort food at its finest. It’s the perfect mix of creamy, cheesy goodness and crunchy topping, with enough modern updates to make it feel fresh while still holding onto its nostalgic charm. So, grab your apron and let your kitchen channel some serious 1950s vibes—this is a family dinner worth remembering.
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Retro Tuna Noodle Casserole
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 small onion diced
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 2 5-ounce cans tuna, drained
- 1 10.5-ounce can cream of mushroom soup
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- Topping:
- 1 cup crushed buttery crackers
- 2 tablespoons melted butter
- 1/4 cup Parmesan cheese
Instructions
- Cook noodles according to package directions; drain.
- Sauté onions, mushrooms, and peas in butter. Add garlic.
- Stir in soup, milk, tuna, and cheddar. Fold in noodles.
- Pour into a 9x13 dish. Mix crackers, butter, and Parmesan; sprinkle on top.
- Bake at 375°F for 20-25 minutes, until bubbly and golden.