Save A comforting classic casserole featuring tender egg noodles, savory tuna, and a rich creamy sauce, all topped with golden crispy onions for irresistible crunch.
This casserole has been a favorite in my family for years; it's comforting and always a crowd-pleaser.
Ingredients
- Pasta: 12 oz (340 g) wide egg noodles
- Sauce: 2 tablespoons unsalted butter, 1 small yellow onion finely chopped, 2 cloves garlic minced, 3 tablespoons all-purpose flour, 2 cups (480 ml) whole milk, 1 cup (240 ml) low-sodium chicken or vegetable broth, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley
- Filling: 2 cans (5 oz 140 g each) solid white tuna in water drained and flaked, 1 cup (120 g) frozen peas thawed, 1 cup (100 g) sliced white mushrooms (optional), 1 cup (115 g) shredded cheddar cheese
- Topping: 1 1/2 cups (75 g) store-bought crispy fried onions
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Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook noodles:
- Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
- Cook aromatics:
- While noodles cook melt butter in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened. Add garlic and cook for 1 minute.
- Add flour:
- Sprinkle flour over onions and stir constantly for 1 minute to cook the flour.
- Make sauce:
- Gradually whisk in milk and broth. Cook whisking until the sauce thickens about 3 to 4 minutes.
- Season sauce:
- Remove from heat. Stir in sour cream salt pepper thyme and parsley.
- Add filling:
- Add drained tuna peas mushrooms (if using) and shredded cheddar cheese to the sauce. Stir until evenly combined.
- Combine noodles:
- Add cooked noodles and gently fold until everything is well mixed.
- Assemble casserole:
- Transfer mixture to the prepared baking dish. Spread evenly.
- Add topping:
- Top with crispy fried onions.
- Bake:
- Bake uncovered for 25 to 30 minutes or until the casserole is bubbling and the onions are golden brown.
- Rest:
- Let rest for 5 minutes before serving.
Save This dish brings back fond memories of family dinners and cozy weekends at home.
Notes
For a lighter version use Greek yogurt instead of sour cream and reduced-fat cheese. Substitute canned salmon or cooked chicken for tuna if desired. Add a pinch of cayenne pepper or a dash of hot sauce for a kick. Pair with a crisp green salad and a glass of Chardonnay.
Required Tools
Large pot, large skillet, whisk, 9x13-inch baking dish, mixing spoon
Nutritional Information
Calories 410; total fat 16 g; carbohydrates 43 g; protein 25 g per serving
Save This creamy tuna noodle casserole is perfect for meal prep and freezes well for later enjoyment.
Recipe Questions
- → Can I substitute the tuna with other proteins?
Yes, canned salmon or cooked chicken can replace the tuna for different flavor variations while maintaining a similar texture.
- → How do I achieve a crispy topping?
Use store-bought crispy fried onions and add them just before baking to ensure they stay golden and crunchy after cooking.
- → Can this dish be made lighter?
Yes, replace sour cream with Greek yogurt and use reduced-fat cheese to lower fat content without sacrificing creaminess.
- → Can I add vegetables to the casserole?
Peas and mushrooms are great additions that complement the flavors well and add extra texture and nutrients.
- → What herbs enhance the sauce's flavor?
Dried thyme and parsley are used to add subtle herbal notes that balance the richness of the creamy sauce.
