Save A comforting, creamy baked casserole featuring tender noodles, savory tuna, and a golden, crispy onion topping—perfect for family dinners or potlucks.
I first made this tuna noodle casserole for a Saturday night dinner when I craved something nostalgic and satisfying. The crispy onion topping was such a hit that everyone went back for seconds.
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 and dish:
- Preheat oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook noodles:
- Bring a large pot of salted water to a boil and cook the egg noodles until al dente. Drain and set aside.
- Sauté vegetables:
- In a skillet over medium heat, cook the onion and garlic in a bit of oil for 3 minutes until soft. Add mushrooms if using and cook until tender.
- Mix the sauce:
- In a large bowl, whisk together the cream of mushroom soup, milk, sour cream, shredded cheddar cheese, salt, pepper, and thyme.
- Combine:
- Add noodles, tuna, peas, sautéed vegetables, and parsley to the sauce bowl. Stir gently to combine.
- Assemble casserole:
- Transfer mixture to the greased baking dish and spread evenly.
- Prepare topping:
- Toss breadcrumbs with melted butter. Sprinkle buttered breadcrumbs over casserole, then top with crispy fried onions.
- Bake:
- Bake uncovered for 25-30 minutes until casserole is bubbling and the topping is golden brown.
- Serve:
- Let stand for 5 minutes before serving.
Save My kids always request tuna noodle casserole whenever we have a family potluck. There's something about the creamy inside and crunchy topping that brings everyone together at the table.
Serving Suggestions
Pair this casserole with a simple green salad and some crusty bread for a complete comfort meal.
Ingredient Swaps
Try swapping tuna for canned salmon or leftover shredded chicken to change up the protein. You can use low-fat cheese and sour cream for a lighter version.
Nutrition Information
Each serving contains approximately 430 calories, 18 g total fat, 43 g carbohydrates, and 25 g protein.
Save Enjoy this timeless classic that brings warmth to your dinner table. Leftovers can be reheated for a quick and satisfying lunch the next day.
Recipe FAQ
- → What type of noodles work best?
Wide egg noodles are ideal as they hold the sauce well and maintain a tender texture without becoming mushy.
- → Can I substitute the tuna with other proteins?
Yes, canned salmon or cooked shredded chicken are great alternatives that blend seamlessly with the creamy sauce.
- → How do I get a crispy onion topping?
Use store-bought crispy fried onions mixed with buttered breadcrumbs, then bake until golden and crunchy.
- → Can I add vegetables to this dish?
Frozen peas and sautéed mushrooms add flavor and texture; fresh parsley adds a bright, herbal note.
- → What’s the best way to prevent the casserole from drying out?
Ensure the sauce has enough liquid from milk, sour cream, and condensed soup, and avoid overbaking to retain moisture.