Description
A comforting classic with flaky tuna, tender noodles, and a crunchy topping, perfect for busy weeknights.
Ingredients
Scale
- 12 oz wide egg noodles
- 2 cans (6 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms, optional
- 2 tbsp fresh parsley, chopped
- 1 can (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
- 1 1/2 cups crispy fried onions (store-bought)
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Boil the egg noodles in salted water until al dente, about 7-8 minutes. Drain and set aside.
- Sauté the chopped onion and minced garlic in a drizzle of oil until softened, about 3 minutes. Add mushrooms if using, and cook until tender, about 2-3 minutes.
- In a large bowl, whisk together the cream of mushroom soup, whole milk, sour cream, shredded cheddar cheese, salt, black pepper, and thyme until smooth.
- Fold in the noodles, tuna, peas, sautéed onion and garlic, and parsley into the sauce until well mixed.
- Transfer the mixture to the baking dish. Combine the breadcrumbs with melted butter and sprinkle over the casserole, followed by a layer of crispy fried onions.
- Bake uncovered for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.
Notes
For extra creaminess, consider using half-and-half instead of milk. Substitute tuna with cooked chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg