Save A comforting, creamy baked casserole featuring tender noodles, savory tuna, and a golden, crispy onion topping—perfect for family dinners or potlucks.
This tuna noodle casserole was one of the first dishes I learned to make on my own. I always get requests for seconds whenever I serve it at family get-togethers.
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
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Instructions
- Prep Baking Dish:
- Preheat oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Noodles:
- Cook 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, cook chopped onion and garlic in a bit of oil until soft (about 3 minutes). Add mushrooms if using and cook until tender.
- Make Sauce:
- In a large bowl, whisk condensed soup, milk, sour cream, shredded cheese, salt, pepper, and thyme together.
- Combine Ingredients:
- Add cooked noodles, drained tuna, peas, sautéed vegetables, and parsley. Stir gently to combine.
- Assemble:
- Pour mixture into the prepared dish and spread evenly.
- Prepare Topping:
- In a small bowl, toss breadcrumbs with melted butter. Sprinkle over casserole, then top with crispy fried onions.
- Bake:
- Bake uncovered for 25-30 minutes, until bubbling and golden brown.
- Rest:
- Let stand for 5 minutes before serving.
Save My kids love scooping up heaping portions and always help crumble the fried onions for the topping. It's a meal that brings everyone to the table.
Required Tools
Large pot, skillet, mixing bowls, whisk, 23x33 cm (9x13 inch) baking dish, measuring cups and spoons.
Nutritional Information
Per serving: Calories 430, Total Fat 18 g, Carbohydrates 43 g, Protein 25 g.
Variations & Add-ons
Try swapping the tuna for canned salmon or cooked, shredded chicken. For a lighter take, use low-fat dairy and add a touch of lemon for brightness.
Save This casserole is always a hit on busy nights or at potlucks—warm, cozy, and sure to become a regular at your table!
Recipe Help & Answers
- → How do I achieve a crispy onion topping?
Use store-bought crispy fried onions combined with buttered breadcrumbs and bake until golden brown for a crunchy finish.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate before baking. Bake it just before serving to maintain the topping’s crispiness.
- → Are there good alternatives for tuna in this dish?
Canned salmon or cooked shredded chicken can be used as flavorful protein substitutes.
- → What is the best way to cook the noodles?
Boil egg noodles in salted water until just al dente, then drain well to avoid excess moisture in the bake.
- → How can the flavor be enhanced further?
Add a squeeze of lemon juice or a dash of hot sauce to the creamy sauce for a bright, tangy note.
