Pin this A comforting, creamy baked casserole featuring tender noodles, savory tuna, and a golden, crispy onion topping, perfect for family dinners or potlucks.
This dish always reminds me of busy weeknights when a warm casserole brought everyone together at the table. The crispy topping was everyone's favorite part, sparking a friendly race to claim the crunchiest bite.
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
Instructions
- Prepare the oven:
- Preheat the oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook the 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.
- Mix 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.
- Add 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:
- Bake uncovered for 25-30 minutes, or until the casserole is bubbling and the topping is golden brown.
- Rest and serve:
- Let stand for 5 minutes before serving.
Pin this The kiddos always team up to help layer on those fried onions, turning this simple dinner into a fun hands-on family tradition every time.
Required Tools
Large pot, skillet, mixing bowls, whisk, 23x33 cm (9x13 inch) baking dish, measuring cups and spoons
Allergen Information
Contains: wheat, milk, fish, possible soy in soup and onions. Check labels for cross-contamination if sensitive.
Nutritional Information
Per serving: 430 calories, 18 g total fat, 43 g carbohydrates, 25 g protein
Pin this This classic casserole is a comfort food keeper, perfect for leftovers and easy enough for busy weeknights.
Frequently Asked Recipe Questions
- → Can I use fresh onions instead of crispy fried onions?
Fresh onions can be sautéed and mixed in, but for the signature crunchy topping, crispy fried onions are recommended to maintain texture contrast.
- → Is it possible to substitute tuna with other proteins?
Yes, canned salmon or shredded cooked chicken work well, providing similar texture and flavor profiles.
- → How can I make the dish lighter?
Use low-fat sour cream and cheese to reduce calories without sacrificing creaminess.
- → What is the best way to ensure noodles stay tender and not mushy?
Cook noodles al dente and drain well before mixing; this prevents overcooking during baking.
- → Can I prepare this casserole ahead of time?
Yes, assemble and refrigerate it before baking. Add the topping just before baking for best results.