Save A comforting, creamy baked casserole featuring tender noodles, savory tuna, and a golden, crispy onion topping—perfect for family dinners or potlucks.
I have fond memories of serving this tuna noodle casserole at Sunday family gatherings where everyone eagerly asked for seconds.
Ingredients
- Pasta: 340 g (12 oz) wide egg noodles
- Protein: 2 cans (each 170 g/6 oz) tuna in water, drained
- Vegetables: 1 cup frozen peas, 1 small onion, finely chopped, 2 cloves garlic, minced, 1 cup sliced mushrooms (optional), 2 tbsp chopped fresh parsley
- Sauce: 1 can (295 g/10.5 oz) condensed cream of mushroom soup, 1 cup whole milk, 1/2 cup sour cream, 1 cup shredded cheddar cheese, 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp dried thyme (optional)
- Topping: 1 1/2 cups crispy fried onions (store-bought), 1/2 cup breadcrumbs, 2 tbsp melted butter
Instructions
- Preheat oven:
- The oven should be set to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook noodles:
- Cook the egg noodles in salted boiling water until al dente. Drain and set aside.
- Sauté vegetables:
- Sauté the chopped onion and garlic in oil over medium heat until soft, about 3 minutes. Add mushrooms if using and cook until tender.
- Mix sauce:
- Whisk together condensed soup, milk, sour cream, shredded cheese, salt, pepper, and thyme.
- Combine ingredients:
- Add noodles, tuna, peas, sautéed vegetables, and parsley to the sauce. Stir gently.
- Assemble casserole:
- Pour mixture into baking dish and spread evenly.
- Prepare topping:
- Toss breadcrumbs with melted butter. Sprinkle over casserole then add crispy fried onions.
- Bake:
- Bake uncovered for 25-30 minutes until bubbling and topping is golden brown.
- Rest:
- Let stand 5 minutes before serving.
Save Making this casserole always brings my family together, sharing stories and laughter over hearty comfort food.
Notes
For extra flavor add a dash of hot sauce or a squeeze of lemon juice to the sauce. Substitute canned salmon or cooked shredded chicken for tuna if desired. For a lighter version use low-fat sour cream and cheese. Serve with a simple green salad for a complete meal.
Required Tools
Large pot, skillet, mixing bowls, whisk, 23x33 cm (9x13 inch) baking dish, measuring cups and spoons.
Allergen Information
Contains wheat (noodles, breadcrumbs), milk (cheese, milk, sour cream, soup), fish (tuna), soy (possible in soup and fried onions). Double-check all labels for allergens and cross-contamination if sensitive.
Save This casserole is best enjoyed fresh but also freezes well for future meals.
Recipe FAQs
- → What type of noodles work best?
Wide egg noodles provide the perfect texture to hold the creamy sauce and blend well with the tuna and vegetables.
- → Can I substitute tuna with other proteins?
Yes, canned salmon or cooked shredded chicken can be used as tasty alternatives to tuna.
- → How do I achieve a crispy onion topping?
Use store-bought crispy fried onions combined with buttered breadcrumbs for a golden, crunchy finish after baking.
- → Is it possible to add more vegetables?
Absolutely, adding sliced mushrooms or extra peas enhances texture and flavor in the casserole.
- → How can I make this dish lighter?
Substitute the sour cream and shredded cheese with low-fat versions for a lighter, healthier meal option.