Amish Tuna Casserole

Looking for a hearty, comforting, and incredibly satisfying weeknight dinner? This Amish Tuna Casserole is a creamy, nostalgic classic that the whole family will love. With its simple ingredients, flaky tuna, tender egg noodles, and buttery cracker topping, it’s the epitome of cozy home cooking that comes together in one dish for minimal cleanup.

Why You Will Love This Recipe

This recipe always reminds me of the community cookbooks sold as fundraisers in my hometown, filled with tried-and-true family favorites. The “tuna noodle casserole” page was always well-worn, a testament to its reliability. This Amish-inspired version, with its creamy sauce from scratch and homemade feel, is my tribute to those humble, comforting casseroles that truly bring people together around the dinner table.

Ingredients

Here is what you’ll need to make this casserole:

For the Casserole:

• 8 oz wide egg noodles
• 3 tablespoons unsalted butter
• ½ cup diced celery
• ⅓ cup diced onion
• 3 tablespoons all-purpose flour
• 2 ½ cups milk (whole or 2%)
• 1 cup frozen peas
• 2 (5 oz) cans tuna in water, drained well
• 1 cup shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder

For the Topping:

• 1 cup crushed buttery crackers (such as Ritz or Club)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley (optional)

Step-by-step instructions for making the recipe

Follow these simple steps for a perfect result every time:

1. Cook the Noodles: Preheat your oven to 375°F (190°C). Cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
2. Make the Creamy Sauce: In a large skillet or the same pot, melt the 3 tablespoons of butter over medium heat. Add the diced celery and onion and cook for 4-5 minutes until softened. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
3. Thicken the Sauce: Gradually whisk in the milk, ensuring no lumps remain. Cook, whisking frequently, until the sauce thickens and bubbles, about 5-7 minutes. Remove from heat.
4. Combine Casserole: Stir in the frozen peas, drained tuna, shredded cheddar cheese, salt, pepper, and garlic powder into the sauce. Gently fold in the cooked egg noodles until everything is evenly coated.
5. Prepare Topping and Assemble: Pour the tuna noodle mixture into a greased 9×13-inch baking dish. In a small bowl, mix the crushed crackers with the 2 tablespoons of melted butter. Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
6. Bake: Bake, uncovered, for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
7. Serve: Let the casserole cool for 5 minutes before serving. Garnish with chopped parsley if desired.

Amish Tuna Casserole

A creamy, comforting tuna noodle casserole made from scratch with a buttery cracker topping. A hearty and satisfying family dinner classic.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Casserole

• 8 oz wide egg noodles
• 3 tablespoons unsalted butter
• ½ cup diced celery
• ⅓ cup diced onion
• 3 tablespoons all-purpose flour
• 2 ½ cups milk whole or 2%
• 1 cup frozen peas
• 2 (5 oz) cans tuna in water drained well
• 1 cup shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder

For the Topping

• 1 cup crushed buttery crackers such as Ritz or Club
• 2 tablespoons unsalted butter melted
• 1 tablespoon chopped fresh parsley optional

Equipment

• 9×13 inch Baking Dish
• Large Pot
• Large Skillet

Method

 

1. Preheat oven to 375°F (190°C). Cook egg noodles in salted boiling water until al dente. Drain.
   8 oz wide egg noodles
2. In a large skillet, melt 3 tbsp butter over medium heat. Cook celery and onion for 4-5 minutes until soft. Sprinkle flour over vegetables and cook for 1 minute, stirring.
   3 tablespoons unsalted butter, ½ cup diced celery, ⅓ cup diced onion, 3 tablespoons all-purpose flour
3. Gradually whisk in the milk. Cook, whisking frequently, until sauce thickens and bubbles, about 5-7 minutes. Remove from heat.
   2 ½ cups milk
4. Stir in frozen peas, drained tuna, cheddar cheese, salt, pepper, and garlic powder. Gently fold in the cooked egg noodles.
   1 cup frozen peas, 2 (5 oz) cans tuna in water, 1 cup shredded sharp cheddar cheese, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
5. Pour mixture into a greased 9×13-inch baking dish. Mix crushed crackers with melted butter and sprinkle evenly over the casserole.
   1 cup crushed buttery crackers, 2 tablespoons unsalted butter
6. Bake uncovered for 20-25 minutes, until bubbly and topping is golden. Let cool 5 minutes, garnish with parsley if desired, and serve.
   1 tablespoon chopped fresh parsley

Notes

From-Scratch Advantage: Making the creamy sauce with a roux (butter and flour) instead of using canned soup gives you complete control over the flavor and richness, and avoids any unwanted additives. It’s simple and makes a big difference!

Make it Creamier: For an even richer casserole, substitute ½ cup of the milk with ½ cup of sour cream. Stir it in at the very end, after you’ve removed the sauce from the heat.

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