Pin A comforting, creamy baked casserole featuring tender noodles, savory tuna, and a golden, crispy onion topping—perfect for family dinners or potlucks.
My family asks for this tuna noodle casserole every time they want something hearty that feels nostalgic. I once served it at a neighborhood potluck and people raved about how comforting and satisfying it was.
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 baking dish:
- Preheat oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook noodles:
- Cook 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 chopped onion and garlic in a bit of oil until soft (about 3 minutes). Add mushrooms if using and cook until tender.
- Prepare sauce:
- In a large bowl, whisk together condensed soup, milk, sour cream, shredded cheese, salt, pepper, and thyme.
- Combine ingredients:
- Add cooked noodles, drained tuna, peas, sautéed vegetables, and parsley to the bowl. Stir gently to combine.
- Assemble casserole:
- Pour mixture into prepared baking dish and spread evenly.
- Make topping:
- In a small bowl, 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 topping is golden brown.
- Rest:
- Let stand for 5 minutes before serving.
Pin Whenever we make this dish, my kids race to scoop out the crunchy topping first. Sharing this casserole has become one of our favorite weeknight traditions.
Required Tools
Large pot, skillet, mixing bowls, whisk, 23x33 cm (9x13 inch) baking dish, measuring cups and spoons
Allergen Information
Contains: Wheat (noodles, breadcrumbs), Milk (cheese, milk, sour cream, soup), Fish (tuna), Soy (possible in soup and fried onions)
Nutritional Information
Per serving: Calories 430, Total Fat 18 g, Carbohydrates 43 g, Protein 25 g
Pin This classic casserole is sure to please at any gathering. Enjoy every creamy, crispy bite!
Recipe Q&A
- → Can I use fresh onions instead of fried onions for the topping?
Fresh onions can be used but won’t provide the same crispy texture. Fried onions add a delightful crunch that complements the creamy casserole.
- → What type of noodles work best in this bake?
Wide egg noodles are preferred for their ability to hold sauce well and provide a tender yet firm bite when baked.
- → Is it possible to add vegetables to this dish?
Absolutely. Frozen peas and mushrooms are included, but feel free to add other sautéed vegetables like bell peppers or spinach for variety.
- → How can I achieve a golden crispy topping?
Mixing melted butter with breadcrumbs before topping and using fried onions ensures a golden, crunchy layer after baking.
- → Can this dish be prepared ahead of time?
Yes. Assemble the bake and refrigerate before baking. Allow extra baking time if baked straight from the fridge.
- → Are there flavor variations I can try?
Adding a splash of lemon juice or hot sauce to the sauce can brighten flavors, while substituting tuna with salmon or chicken offers variation.
