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 creamy tuna noodle casserole has been a family favorite for years with its blend of flavors and easy preparation.
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
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
- Make sauce:
- 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
- Cook flour:
- Sprinkle flour over onions and stir constantly for 1 minute to cook the flour
- Whisk 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
- 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
- Prepare 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
Save Our family loves gathering around the table to enjoy this warm and hearty meal together on chilly nights.
Required Tools
Large pot, large skillet, whisk, 9x13 inch baking dish, mixing spoon
Allergen Information
Contains Wheat (noodles flour), Dairy (milk butter sour cream cheese), Fish (tuna), Eggs (egg noodles), Possible soy (crispy onions). Check packaging for allergen details before use.
Nutritional Information
Calories: 410, Total Fat: 16 g, Carbohydrates: 43 g, Protein: 25 g per serving
Save This casserole is best served hot and pairs wonderfully with a crisp green salad or steamed vegetables.
Recipe FAQs
- → What type of noodles work best?
Wide egg noodles are ideal for their tender texture and ability to hold the creamy sauce well.
- → Can I use fresh onions instead of fried topping?
Fresh onions are used in the sauce base, but the crispy topping provides a distinct crunch; substituting reduces texture contrast.
- → Is there a good alternative to sour cream?
Greek yogurt can be used to lighten the sauce and maintain creaminess with a slightly tangy flavor.
- → How can I add a spicy kick?
A pinch of cayenne pepper or a dash of hot sauce added to the sauce can add subtle heat without overpowering flavors.
- → Are mushrooms necessary in this dish?
Mushrooms are optional; they add earthiness and texture but can be omitted according to preference.