Tuna Casserole Recipe With Ritz Crumbs
I’m convinced that tuna casserole gets a bad rap, but hear me out – when you top it with buttery, crushed Ritz crackers, something magical happens. That crispy, golden layer transforms what people think is boring weeknight food into something you’ll actually crave. The contrast between creamy noodles and that satisfying crunch makes all the difference, and honestly, it might just change your mind about this classic comfort dish forever.
Why You’ll Love this Tuna Casserole With Ritz Crumbs
I know what you’re thinking – another tuna casserole recipe, really? But hear me out. This isn’t your cafeteria nightmare. The buttery Ritz cracker topping transforms everything, creating this amazing contrast between creamy noodles and crispy golden crumbs.
It’s comfort food that actually comforts.
You’ll love how simple it is. No fancy techniques, no weird ingredients you can’t pronounce. Just pantry staples that come together into something surprisingly satisfying.
The mushrooms add earthiness, the peas bring color, and that cracker crust? Pure genius. It’s the kind of dinner that makes everyone happy.
What Ingredients are in Tuna Casserole With Ritz Crumbs?
The beauty of this tuna casserole lies in its simplicity. You probably have most of these ingredients sitting in your pantry right now, which makes it perfect for those “what’s for dinner” moments when you’re staring into the fridge hoping for inspiration. No special trips to fancy stores or hunting down exotic spices.
These are honest, straightforward ingredients that work together like old friends. The canned tuna brings protein without breaking the bank, while those buttery Ritz crackers create the kind of topping that makes people fight over the corner pieces. It’s comfort food at its most accessible.
Ingredients:
- 2 cups sliced mushrooms
- 1 tablespoon butter or margarine (for mushrooms)
- 1 (11 ounce) can baby peas
- 1 (6 ounce) can tuna
- 1 (10 ounce) can cream of chicken soup
- 1 cup sour cream
- 1/2 package (about 4 ounces) egg noodles
- 1/2 cup butter or margarine (for topping)
- 36 Ritz crackers, crushed (that’s 1 sleeve)
- Salt and pepper to taste
A Few Things Worth Mentioning
Don’t stress about the mushroom slicing too much. Thick, thin, whatever works. They’re going to get mixed in anyway, and honestly, some variety in size actually adds nice texture. Baby peas are worth seeking out if you can find them, though regular frozen peas work fine too. Just don’t use the mushy canned ones unless you want pea paste.
For the tuna, grab whatever’s on sale. Oil-packed, water-packed, doesn’t matter much since you’re mixing it with all that creamy goodness anyway. The real star here is getting a full sleeve of Ritz crackers properly crushed. I like putting them in a zip-top bag and going at them with a rolling pin, but crushing them in the sleeve works too if you’re feeling lazy.
The butter situation might seem like a lot, but trust the process. That first tablespoon gets the mushrooms golden, while the half cup creates the magic that makes those cracker crumbs stick and turn all toasty. Don’t try to cut corners here, because butter is what separates this from cafeteria sadness.
How to Make this Tuna Casserole With Ritz Crumbs
Making this tuna casserole is like putting together a cozy puzzle where all the pieces actually want to fit together. Start by getting your oven preheated to 375 degrees, because nothing’s worse than standing around with a fully assembled casserole and a cold oven.
First up, grab those 2 cups of sliced mushrooms and get them into a pan with 1 tablespoon of butter. Let them sauté until they’re golden and smell amazing, which usually takes about 5 minutes. Don’t rush this part, mushrooms need time to release their water and get properly caramelized. Once they’re done, set them aside and try not to sneak too many tastes.
While those mushrooms are doing their thing, get your 1/2 package of egg noodles cooking according to the package directions. Nothing fancy here, just boil them until they’re tender, then drain them well. Nobody wants a watery casserole, trust me on this one.
Now comes the fun part, the big mix. In a large bowl, combine your drained noodles, 1 (6 ounce) can of tuna, 1 (10 ounce) can of cream of chicken soup, 1 cup of sour cream, and those beautiful sautéed mushrooms. Give everything a good stir until it’s all combined and looks creamy and inviting.
Here’s where you need to channel your inner gentle giant. Take that 1 (11 ounce) can of baby peas and fold them in carefully. The recipe specifically says not to smush them, and there’s wisdom in that. Nobody wants pea mush mixed into their casserole. Think of it like folding laundry, gentle and purposeful.
Transfer this whole beautiful mixture into a casserole dish. Any size that fits it comfortably works, though a 9×13 is usually perfect. Spread it out evenly, but don’t stress about making it look like a magazine cover.
Now for the crowning glory, that Ritz cracker topping that makes people weak in the knees. Melt your 1/2 cup of butter and mix it with those 36 crushed Ritz crackers. This should be about one sleeve’s worth, and the mixture should look like buttery, golden crumbs that stick together slightly. Sprinkle this evenly over your casserole, and don’t be shy about it.
Slide that beauty into your 375-degree oven for about 30 minutes. You’re looking for the crumbs to turn a gorgeous toasty brown and the casserole to be bubbling around the edges. The bubbling is key, that’s how you know everything’s heated through and happy.
Let it cool for just a few minutes before serving, because molten tuna casserole will burn your tongue faster than you can say “comfort food.” But don’t wait too long either, this is the kind of dish that’s meant to be enjoyed while it’s still steaming and the crackers are at peak crispiness.
Tuna Casserole With Ritz Crumbs Substitutions and Variations
When you’re staring into your pantry and realize you’re missing half the ingredients for this tuna casserole, don’t panic and order takeout just yet.
No Ritz crackers? Crushed cornflakes work beautifully, or even breadcrumbs mixed with parmesan.
Out of cream of chicken soup? Mushroom or celery soup steps right in.
I swap the egg noodles for rotini or penne when I’m feeling rebellious. Fresh broccoli instead of peas adds color and crunch.
Greek yogurt can replace sour cream if you’re watching calories.
Want to get fancy? Add shredded cheese, diced jalapeños, or even leftover cooked bacon.
What to Serve with Tuna Casserole With Ritz Crumbs
Several side dishes can transform your tuna casserole from a simple weeknight dinner into something that feels more complete.
I love pairing it with a crisp green salad – the fresh crunch balances all that creamy richness perfectly.
Steamed broccoli or green beans work beautifully too.
Why not add some garlic butter to make them extra special?
For bread lovers, warm dinner rolls or crusty French bread are ideal for soaking up every last bit of that delicious sauce.
A simple fruit salad also provides a revitalizing contrast to the savory flavors.
Final Thoughts
This tuna casserole with Ritz crumbs isn’t just another weeknight dinner – it’s comfort food that brings families together around the table.
I love how the buttery crackers create this golden, crunchy topping that contrasts perfectly with the creamy interior. It’s one of those dishes that feels fancy enough for company but simple enough for Tuesday night chaos.
The best part? You probably have most ingredients sitting in your pantry right now.
When life gets overwhelming and dinner feels impossible, this casserole comes through like a reliable friend. Simple, satisfying, and surprisingly elegant.
Tuna Casserole With Ritz Crumbs
Ingredients
- 0.5 8 ounce package egg noodles
- 2 cups sliced mushrooms
- 1 tablespoon butter or margarine
- 1 6 ounce can tuna, drained
- 1 10 ounce can cream of chicken soup
- 1 cup sour cream
- 1 11 ounce can baby peas, drained
- 1/2 cup butter or margarine
- 36 Ritz crackers crushed (1 sleeve)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a casserole dish.
- Cook egg noodles according to package directions, drain and set aside.
- In a large skillet, sauté mushrooms in 1 tablespoon butter until tender. Set aside.
- In a large bowl, mix together cooked noodles, drained tuna, cream of chicken soup, sour cream, and sautéed mushrooms.
- Gently fold in drained peas to avoid crushing them.
- Season mixture with salt and pepper to taste.
- Transfer mixture to prepared casserole dish.
- Melt 1/2 cup butter and mix with crushed Ritz crackers.
- Sprinkle cracker mixture evenly over the top of casserole.
- Bake for 30 minutes until crumbs are golden brown and casserole is bubbly.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Tuna Casserole Ahead of Time and Refrigerate?
Yes, I’d assemble the casserole completely, cover it tightly, and refrigerate for up to two days. When you’re ready to bake, add fifteen extra minutes since it’ll be cold.
How Long Does Leftover Tuna Casserole Stay Fresh in the Fridge?
I’d recommend eating leftover tuna casserole within three to four days when stored in the refrigerator. Make certain you cover it tightly and reheat it thoroughly before serving to guarantee food safety.
Can I Freeze Tuna Casserole With Ritz Crumbs for Later?
I’d recommend freezing the casserole without the Ritz topping since crackers become soggy when frozen. Add fresh cracker crumbs after thawing and before reheating for best texture and crunch.
What Size Casserole Dish Works Best for This Recipe?
I’d recommend using a 9×13 inch casserole dish for this recipe. It’ll give you the perfect depth for even cooking and plenty of room for all the ingredients without overcrowding or spillover.
Can I Double This Recipe for a Larger Crowd?
Yes, I can double this recipe easily for a larger crowd. You’ll need a bigger casserole dish and might add five to ten extra minutes to the baking time.