Tuna Casserole Recipe

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Tuna Casserole Recipe

Comforting, from-scratch tuna casserole has a rich, creamy sauce, tender noodles, and crispy cracker topping – a classic made even better!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Casserole

1 pound shell pasta
4 tablespoons butter
¼ cup flour
3 cups milk
2 teaspoons salt
½ teaspoon pepper
2 (7-ounce) cans tuna, packed in water
2 cups frozen peas

Topping

1 sleeve Ritz crackers
4 tablespoons melted butter

Instructions

Preheat the oven to 350°F. Spray a 9x13 baking dish with cooking spray and set aside.
Cook the pasta according to the package directions.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Whisk in the flour, stirring well so that the flour is completely incorporated. Cook 2-3 minutes, until golden and bubbly.
Slowly add the milk, a little at a time, whisking constantly to prevent lumps. Cook, stirring frequently, until the sauce is smooth and thick. Add the salt and pepper, taste, and adjust seasonings as needed.
Stir in the tuna and frozen peas, and cook until the peas are warmed through. Stir the cooked pasta into the sauce.
In a small bowl, mix the crushed Ritz crackers and melted butter. Pour the pasta mixture into a 9x9 baking dish. Sprinkle the cracker topping over the top, and bake 20-25 minutes, until the topping is golden and the sauce is bubbling. Let stand 5-10 minutes before serving.

Notes

Recipe tips.

We prefer al dente pasta as it will continue to cook in the casserole. Other short pasta shapes like elbow macaroni or rotini can be used.
We use a roux base as a thickener for the sauce. Add the milk slowly, whisking constantly, to prevent lumps.
For a clean, fresh taste, use quality albacore tuna in water with no salt added.

Make ahead of time. Assemble the casserole, cover with plastic, and store it in the fridge for up to 24 hours, or wrap it again with foil, and freeze for 3-4 months. Fully thaw in the fridge before heating. Add the cracker topping right before baking.

Store leftovers in an airtight container(s) and keep in the refrigerator for 3-4 days or freeze for 2-3 months.

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