# What You Need:
→ Pasta
01 - 12 oz wide egg noodles
→ Protein
02 - 2 cans (6 oz each) tuna in water, drained
→ Vegetables
03 - 1 cup frozen peas
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup sliced mushrooms (optional)
07 - 2 tbsp fresh parsley, chopped
→ Sauce
08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1 cup whole milk
10 - 1/2 cup sour cream
11 - 1 cup shredded cheddar cheese
12 - 1/2 tsp black pepper
13 - 1/2 tsp salt
14 - 1/2 tsp dried thyme (optional)
→ Topping
15 - 1 1/2 cups crispy fried onions (store-bought)
16 - 1/2 cup breadcrumbs
17 - 2 tbsp melted butter
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil the egg noodles in salted water until al dente. Drain and set aside.
03 - In a skillet over medium heat, sauté finely chopped onion and minced garlic in oil until softened, about 3 minutes. Add mushrooms if using and cook until tender.
04 - Whisk together condensed cream of mushroom soup, whole milk, sour cream, shredded cheddar cheese, salt, black pepper, and dried thyme in a large bowl.
05 - Add cooked noodles, drained tuna, frozen peas, sautéed vegetables, and chopped parsley to the sauce mixture. Gently stir to combine evenly.
06 - Pour the mixture into the prepared baking dish and spread uniformly.
07 - In a small bowl, toss breadcrumbs with melted butter. Evenly sprinkle the buttered breadcrumbs over the casserole, then top with crispy fried onions.
08 - Bake uncovered for 25 to 30 minutes until bubbling and topping is golden brown.
09 - Allow casserole to stand for 5 minutes before serving to set.
