Pin it 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 tuna noodle casserole has been a favorite in my family for years, bringing warmth and smiles every time it comes out of the oven.
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 cup (120 ml) sour cream, 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
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.
- Prepare sauce:
- 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.
- Cook flour:
- Sprinkle flour over onions and stir constantly for 1 minute to cook the flour.
- Add liquids:
- Gradually whisk in milk and broth. Cook whisking until the sauce thickens about 3–4 minutes.
- Finish sauce:
- Remove from heat. Stir in sour cream salt pepper thyme and parsley.
- Combine filling:
- Add drained tuna peas mushrooms if using and shredded cheddar cheese to the sauce. Stir until evenly combined.
- Add 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 25–30 minutes or until the casserole is bubbling and the onions are golden brown.
- Rest:
- Let rest for 5 minutes before serving.
Pin it This dish always brings my family together, making dinners feel like special celebrations.
Nutritional Information
Calories 410 Total Fat 16 g Carbohydrates 43 g Protein 25 g per serving.
Allergen Information
Contains Wheat (noodles flour) Dairy (milk butter sour cream cheese) Fish (tuna) Eggs (egg noodles) Possible soy (crispy onions).
Required Tools
Large pot Large skillet Whisk 9x13-inch baking dish Mixing spoon.
Pin it Serve this casserole with a fresh green salad for a complete meal that satisfies every time.
Recipe FAQs
- → What type of noodles work best?
Wide egg noodles provide the perfect tender texture and hold the creamy sauce well, making them ideal for this dish.
- → Can I substitute the tuna with other proteins?
Yes, canned salmon or cooked chicken can replace tuna for a different but equally tasty variation.
- → How do I achieve a crispy topping?
Using store-bought crispy fried onions and baking until golden ensures a crunchy, flavorful topping.
- → Is there a lighter alternative to the sour cream in the sauce?
Greek yogurt can be used instead of sour cream for a lighter, tangier flavor without sacrificing creaminess.
- → What herbs complement the creamy sauce?
Dried thyme and parsley are added to enhance the sauce with subtle earthy and fresh herbal notes.
- → Can mushrooms be omitted or replaced?
Yes, mushrooms are optional and can be left out or swapped for other vegetables like peas or spinach.