Description
A classic comfort food dish, this Old-Fashioned Tuna Noodle Casserole is creamy, flavorful, and perfect for a family dinner. Tender egg noodles, savory tuna, and a cheesy, crunchy topping make this casserole a crowd-pleaser.
Ingredients
Scale
Egg Noodles:
- 12 ounces egg noodles, cooked and drained
Vegetables:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups frozen peas
Tuna Mixture:
- 2 (5-ounce) cans tuna in water, drained and flaked
- 1 (10.5-ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
Topping:
- 1/2 cup crushed buttery crackers or breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, melt butter and sauté onion until soft. Add garlic, then peas, and cook until heated through.
- Combine Ingredients: In a bowl, mix noodles, sautéed vegetables, tuna, soup, milk, sour cream, salt, pepper, and 1 cup of cheese.
- Bake: Transfer mixture to baking dish, top with remaining cheese, and sprinkle with cracker mixture. Bake for 25–30 minutes.
- Rest and Serve: Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute cream of celery or cream of chicken soup if preferred.
- Add mushrooms or chopped celery for extra texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
