Save A comforting classic casserole featuring tender egg noodles, savory tuna, and a rich creamy sauce, all topped with golden crispy onions for irresistible crunch.
This casserole is a beloved family favorite that brings warmth and satisfaction to any dinner.
Ingredients
- Pasta: 12 oz (340 g) wide egg noodles
- Sauce: 2 tablespoons unsalted butter, 1 small yellow onion finely chopped, 2 cloves garlic minced, 3 tablespoons all-purpose flour, 2 cups (480 ml) whole milk, 1 cup (240 ml) low-sodium chicken or vegetable broth, 1/2 cup (120 ml) sour cream, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley
- Filling: 2 cans (5 oz/140 g each) solid white tuna in water drained and flaked, 1 cup (120 g) frozen peas thawed, 1 cup (100 g) sliced white mushrooms (optional), 1 cup (115 g) shredded cheddar cheese
- Topping: 1 1/2 cups (75 g) store-bought crispy fried onions
Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C) Lightly grease a 9x13-inch (23x33 cm) baking dish
- Cook noodles:
- Bring a large pot of salted water to a boil Cook egg noodles according to package directions until al dente Drain and set aside
- Cook aromatics:
- While noodles cook melt butter in a large skillet over medium heat Add chopped onion and cook for 3 minutes until softened Add garlic and cook for 1 minute
- Make roux:
- Sprinkle flour over onions and stir constantly for 1 minute to cook the flour
- Add liquids:
- Gradually whisk in milk and broth Cook whisking until the sauce thickens about 3 4 minutes
- Add seasonings:
- Remove from heat Stir in sour cream salt pepper thyme and parsley
- Add filling:
- Add drained tuna peas mushrooms if using and shredded cheddar cheese to the sauce Stir until evenly combined
- Combine noodles:
- Add cooked noodles and gently fold until everything is well mixed
- Assemble:
- Transfer mixture to the prepared baking dish Spread evenly
- Add topping:
- Top with crispy fried onions
- Bake:
- Bake uncovered for 25 30 minutes or until the casserole is bubbling and the onions are golden brown
- Rest:
- Let rest for 5 minutes before serving
Save Enjoying this casserole always brings my family together around the dinner table sharing stories and laughter.
Notes
For a lighter version use Greek yogurt instead of sour cream and reduced-fat cheese Pair with a crisp green salad and a glass of Chardonnay
Required Tools
Large pot Large skillet Whisk 9x13-inch baking dish Mixing spoon
Nutritional Information
Calories 410 Total Fat 16 g Carbohydrates 43 g Protein 25 g per serving
Save This creamy tuna noodle casserole makes a perfect hearty meal any day of the week.
Recipe FAQs
- → What type of noodles are best?
Wide egg noodles work best as they hold the creamy sauce and bake evenly, providing tender texture.
- → Can other seafood be used instead of tuna?
Yes, canned salmon or cooked chicken can be substituted to vary the protein while maintaining rich flavors.
- → How can I make the sauce thicker?
Slowly whisking the flour into butter and cooking before adding milk helps develop a smooth, thick base for the sauce.
- → What adds crunch to this dish?
Store-bought crispy fried onions on top create a golden crunchy layer that contrasts nicely with the creamy filling.
- → Are there lighter ingredient alternatives?
Greek yogurt can replace sour cream and reduced-fat cheese can reduce richness without sacrificing taste.
- → Which herbs enhance the flavor best?
Dried thyme and parsley add subtle earthiness and freshness, balancing the creamy and savory components.