Save A comforting, creamy baked casserole featuring tender noodles, savory tuna, and a golden, crispy onion topping—perfect for family dinners or potlucks.
This casserole truly brings back memories of weeknight dinners growing up, where everyone would gather eagerly at the table as the irresistible smell filled the house.
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 (storebought), 1/2 cup breadcrumbs, 2 tbsp melted butter
Instructions
- Preheat 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 Ingredients:
- Add the cooked noodles, drained tuna, peas, sautéed vegetables, and parsley to the bowl. Stir gently to combine.
- Assemble Casserole:
- Pour the mixture into the prepared baking dish and spread evenly.
- Prepare 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 & Serve:
- Bake uncovered for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown. Let stand for 5 minutes before serving.
Save This became an instant hit at our recent family gathering—everyone went for seconds and there were no leftovers by the end of the night.
Required Tools
Large pot, skillet, mixing bowls, whisk, 23x33 cm (9x13 inch) baking dish, measuring cups and spoons
Nutritional Information
Each serving provides 430 calories, 18 g total fat, 43 g carbohydrates, and 25 g protein
Notes
For extra flavor, add hot sauce or a squeeze of lemon juice to the sauce. Use low-fat sour cream and cheese for a lighter version. Serve with a simple green salad for a complete meal.
Save Enjoy this casserole as a comforting classic worth sharing—its crunchy onion topping and creamy flavor never fail to impress.
Recipe FAQ
- → How do I achieve a crispy onion topping?
Use store-bought crispy fried onions combined with buttered breadcrumbs sprinkled evenly on top before baking. This mixture browns beautifully in the oven for a crunchy finish.
- → Can I substitute the tuna with other proteins?
Yes, canned salmon or shredded cooked chicken work well as alternatives, offering similar texture and flavor balance in the dish.
- → What type of noodles works best for this dish?
Wide egg noodles are ideal as they hold the creamy sauce well and maintain a tender yet firm texture after baking.
- → Is it possible to lighten the creamy sauce?
Using low-fat sour cream and reduced-fat cheese lowers the richness while preserving creaminess, making for a lighter version of the dish.
- → How long should the casserole rest before serving?
Allow the baked casserole to stand for about 5 minutes after removing from the oven to let it set for easier serving and enhanced flavors.