Description
This Tuna Noodle Casserole is your answer. Packed with tender egg noodles, creamy sauce, savory tuna, and a crispy golden topping.
Ingredients
Scale
- 12 oz wide egg noodles
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup frozen peas
- 1 cup frozen diced carrots
- 2 cans (5 oz each) tuna in water, drained and flaked
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- 1 cup crushed potato chips or breadcrumbs
- Fresh chopped parsley or green onions, optional garnish
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Carefully add the egg noodles, ensuring they’re evenly submerged. Cook them for about 7-9 minutes, or until al dente, then drain them in a colander and set them aside.
- In a spacious skillet, melt the unsalted butter over medium heat. Toss in the diced onion and sauté until they soften, around 5 minutes. Add the minced garlic and cook for an additional minute. Incorporate the frozen peas and carrots, stirring until just thawed.
- Pour in the cream of mushroom soup, followed by sour cream and milk. Stir until smooth and creamy, seasoning with salt and black pepper to taste.
- Sprinkle in the shredded cheddar cheese and mix until it melts. Fold in the drained tuna and add the drained noodles, ensuring everything is well-coated with sauce.
- Transfer to a greased 9×13-inch baking dish and sprinkle crushed potato chips or breadcrumbs on top. Bake at 375°F for 20-25 minutes until bubbling and golden brown.
- Allow the casserole to rest for 5-10 minutes before serving. Garnish with parsley or green onions if desired.
Notes
This dish can be prepared ahead of time and kept in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 750 mg
- Protein: 25 g