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Tuna Casserole ~ The very best!

Servings 10 -12 Servings


  • 1 16 oz pkg noodles cooked according to package
  • 2 tbsp extra virgin olive oil
  • 2 - 4 to 5 oz fresh tuna steaks
  • Salt and freshly ground black pepper
  • 2 C condensed cream of celery soup
  • 1/2 C whole milk
  • 1 10 oz bag frozen peas
  • 1 C shredded sharp cheddar cheese
  • 10-12 Ritz style crackers crumbled


  • Prepare your noodles, according to package instructions.
  • Preheat oven to 375 degrees F.
  • In a medium sized skillet, heat the olive oil over med/hi heat. Dry the tuna steaks on both sides with paper towels and season with salt and pepper.
  • Place the steaks in the pan and cook until browned on both sides and internal temp is 120 degrees F. Transfer to a small bowl.
  • Using two forks, flake the tuna into bite size chunks.
  • In a large bowl, combine the cooked noodles, soup, milk, peas and tuna.
  • In a 2.5 quart baking dish, spoon the mixture in and smooth into an even layer.
  • Top the dish with the cheese and crumbled crackers.
  • Place the casserole in the oven and bake for 30 minutes.
  • Serve hot.


Recipe by: Connie Murray @happybellyfoodie.com