Save A comforting, creamy baked casserole featuring tender noodles, savory tuna, and a golden, crispy onion topping—perfect for family dinners or potlucks.
I remember the first time I made this casserole for my family. The kitchen filled with the aroma of buttery onions and creamy sauce, and everyone went back for seconds—even the picky eaters!
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
- Prepare the Oven:
- Preheat the oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Noodles:
- Cook the egg noodles in a large pot of salted boiling water until al dente. Drain and set aside.
- Sauté Vegetables:
- In a large skillet over medium heat, sauté the chopped onion and garlic in a bit of oil until soft (about 3 minutes). Add mushrooms if using and cook until tender.
- Prepare Sauce:
- In a large bowl, whisk together the condensed soup, milk, sour cream, shredded cheese, salt, pepper, and thyme.
- Combine:
- Add the cooked noodles, drained tuna, peas, sautéed vegetables, and parsley to the bowl. Stir gently to combine.
- Assemble:
- Pour the mixture into the prepared baking dish and spread evenly.
- Make Topping:
- In a small bowl, toss breadcrumbs with melted butter. Sprinkle the buttered breadcrumbs evenly over the casserole, then top with crispy fried onions.
- Bake:
- Bake uncovered for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
- Rest:
- Let stand for 5 minutes before serving.
Save This casserole always reminds me of cozy Sunday dinners growing up. My kids now help sprinkle the crispy onions on top—it's everyone's favorite job!
Required Tools
Large pot, skillet, mixing bowls, whisk, 23x33 cm (9x13 inch) baking dish, measuring cups and spoons
Allergen Information
Contains wheat, milk, fish, and may contain soy. Check all ingredient labels if sensitive.
Nutritional Information
Calories: 430, Total Fat: 18 g, Carbohydrates: 43 g, Protein: 25 g (per serving)
Save Serve hot and enjoy the creamy comfort. Leftovers taste great reheated for lunch the next day!
Recipe FAQs
- → What type of noodles are best for this dish?
Wide egg noodles work best as they hold the creamy sauce well and offer a tender bite.
- → Can I substitute the tuna with other proteins?
Yes, canned salmon or cooked shredded chicken are great alternatives that complement the flavors.
- → How can I make the topping extra crispy?
Use store-bought crispy fried onions mixed with buttery breadcrumbs for a golden and crunchy topping.
- → Are there any suggested additions to enhance flavor?
A dash of hot sauce or a squeeze of lemon juice added to the sauce brightens the overall taste.
- → What sides pair well with this casserole?
Serve it alongside a fresh green salad to balance richness with crisp, refreshing greens.
- → Is it possible to make a lighter version?
Using low-fat sour cream and cheese reduces richness without compromising the comforting texture.