Save A comforting, creamy classic featuring tender noodles, savory tuna, and a golden, crunchy onion topping. This casserole is perfect for family dinners or cozy gatherings and brings back nostalgic flavors in every bite.
I first made this tuna noodle casserole on a chilly evening when my family wanted something filling and familiar. The crispy onion topping was an instant hit and now this dish is requested at every family get-together and always brings everyone to the table.
Ingredients
- Pasta: 340 g (12 oz) egg noodles
- Seafood: 2 cans (each 170 g/6 oz) tuna in water, drained
- Vegetables: 1 cup frozen peas, thawed, 1 small onion, finely chopped, 2 cloves garlic, minced, 1 cup sliced button mushrooms (optional)
- Sauce: 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 2 cups whole milk, 120 ml (½ cup) sour cream, 1 teaspoon Dijon mustard, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme
- Cheese: 1 cup (about 100 g) shredded cheddar cheese
- Topping: 1 cup crispy fried onions (store-bought or homemade)
Instructions
- Prepare the baking dish:
- Preheat oven to 190°C (375°F). Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish.
- Cook the noodles:
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- Sauté the vegetables:
- In a large skillet over medium heat, melt butter. Add chopped onion and mushrooms. Sauté about 4 minutes until softened. Add garlic and cook 1 minute more.
- Make the sauce:
- Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in milk, stirring constantly. Cook until sauce thickens, about 3 minutes.
- Combine flavorings:
- Stir in sour cream, Dijon mustard, salt, pepper, and thyme. Remove from heat.
- Mix casserole:
- Add drained tuna, peas, cheddar cheese, and cooked noodles to the sauce. Mix gently until combined.
- Assemble:
- Spoon mixture into prepared baking dish.
- Add topping:
- Sprinkle crispy fried onions evenly over the top.
- Bake:
- Bake uncovered for 25–30 minutes, or until bubbly and golden.
- Rest before serving:
- Let stand 5 minutes before serving.
Save Sharing this casserole always brings warm memories of busy weeknights when we'd gather together, eager for a hearty homemade meal. My kids especially love helping sprinkle the crispy onions over the top!
Notes & Serving Suggestions
Add a splash of lemon juice or chopped parsley before serving for extra brightness. Pair it with a fresh green salad and a glass of dry white wine like Sauvignon Blanc for a complete meal.
What Can Be Substituted?
Swap Greek yogurt for sour cream or try Swiss or Monterey Jack cheese for a different flavor profile. You can also use rotini or fusilli if egg noodles aren't available.
Required Tools
Large pot, large skillet, whisk, baking dish (23 x 33 cm (9 x 13 inch)), mixing utensils help make prep and cleanup a breeze.
Save This comforting classic is sure to please crowds and makes the best leftovers for next-day lunches. Enjoy!
Recipe FAQs
- → What noodle works best for this dish?
Egg noodles provide a tender yet firm texture ideal for holding the creamy sauce without becoming mushy.
- → Can I substitute the sour cream?
Yes, Greek yogurt can be used as a tangy alternative that adds creaminess without overpowering flavors.
- → How is the crispy onion topping made?
Store-bought fried onions save time, but homemade fried onions made by thinly slicing and frying onions until golden also work wonderful.
- → Can mushrooms be omitted?
Yes, mushrooms are optional and can be skipped or replaced with other vegetables if desired.
- → What kind of cheese pairs well here?
Cheddar adds sharpness to the sauce, while Swiss or Monterey Jack offer milder, creamier profiles for variation.