Save A comforting, creamy classic featuring tender noodles, savory tuna, and a golden, crunchy onion topping is perfect for family dinners or cozy gatherings.
I first made this casserole on a rainy Friday, and the familiar aroma had everyone gathering in the kitchen before it was even out of the oven. There is just something nostalgic about the bubbly edges and crispy onions that makes every bite feel like home.
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
- Prep Baking Dish:
- Preheat oven to 190°C (375°F). Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish.
- Cook Noodles:
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- Sauté Vegetables:
- In a large skillet over medium heat, melt butter. Add chopped onion and mushrooms and sauté 4–5 minutes until softened. Add garlic and cook 1 minute more.
- Make Sauce:
- Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in milk, stirring constantly. Cook until sauce thickens, about 3–4 minutes.
- Add Seasonings:
- Stir in sour cream, Dijon mustard, salt, pepper, and thyme. Remove from heat.
- Combine Components:
- Add drained tuna, peas, cheddar cheese, and cooked noodles to the sauce. Mix gently until combined.
- Layer in Dish:
- 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 and Serve:
- Let stand 5 minutes before serving.
Save This casserole quickly became everyone's favorite family meal, with seconds often requested before the pan hits the table. My kids love helping sprinkle the crispy onions on top and even picky eaters rarely leave leftovers.
Required Tools
Large pot, large skillet, whisk, baking dish (23 x 33 cm / 9 x 13 inch), mixing utensils
Allergen Information
Contains: Milk (butter, cheese, milk, sour cream), Wheat (noodles, flour), Fish (tuna), Eggs (egg noodles), and possibly Gluten (noodles, crispy onions)
Nutritional Information
Per serving: Calories: 430, Total Fat: 17 g, Carbohydrates: 44 g, Protein: 25 g
Save Make this casserole ahead and reheat for easy weeknight dinners, and pair with a crisp green salad for a complete meal.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, egg noodles work best for texture, but you can substitute with small pasta shapes like macaroni or penne.
- → How can I make the topping crunchier?
Use store-bought fried onions or make your own by frying thinly sliced onions until golden and crisp.
- → Is it possible to prepare this ahead of time?
Absolutely, assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
- → Can I substitute sour cream with another ingredient?
Greek yogurt is a great substitute that maintains the creamy texture while adding a slight tang.
- → What herbs complement this dish?
Dried thyme is classic here, but fresh parsley or chives added before serving brighten the flavors nicely.