Description
This Easy Tuna Noodle Casserole is a comforting, creamy dish perfect for a weeknight dinner. The combination of tender egg noodles, flaked tuna, and a rich mushroom sauce, topped with a crispy breadcrumb topping, makes it a family favorite.
Ingredients
Scale
Main Casserole:
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 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 frozen peas, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Topping:
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Cook noodles: Cook egg noodles until al dente, then drain.
- Sauté onions and garlic: In a skillet, cook onion until softened, then add garlic.
- Combine ingredients: In a bowl, mix noodles, onion mixture, tuna, soup, sour cream, milk, peas, salt, pepper, and half of the cheddar cheese.
- Transfer to baking dish: Place mixture in a greased baking dish.
- Add toppings: Sprinkle remaining cheddar cheese over the top. Mix breadcrumbs with oil/butter and sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes until golden brown.
- Rest and serve: Let rest for 5 minutes before serving.
Notes
- You can use cream of celery or chicken soup as a substitute.
- For added texture, include chopped mushrooms or celery.
- For a crunchy topping, try using crushed Ritz crackers or potato chips instead of breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
