Save A comforting, creamy classic featuring tender noodles, savory tuna, and a golden, crunchy onion topping — perfect for family dinners or cozy gatherings.
I first made this casserole on a chilly weekend, and the aroma that filled our kitchen instantly brought everyone to the table. It's become a go-to comfort meal we look forward to making together.
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 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.
- Make Vegetable Base:
- 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.
- Prepare 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 Flavor and Combine:
- Stir in sour cream, Dijon mustard, salt, pepper, and thyme. Remove from heat.
- Combine Ingredients:
- Add drained tuna, peas, cheddar cheese, and cooked noodles to the sauce. Mix gently until combined.
- Assemble and Top:
- Spoon mixture into prepared baking dish. 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 Gathering the family for a hearty serving always sparks laughter and conversation around our dinner table. This casserole is one of those cozy meals that brings everyone together.
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). Always verify packaging for detailed allergen statements.
Nutritional Information
Per serving: Calories 430, Total Fat 17 g, Carbohydrates 44 g, Protein 25 g
Save Serve this casserole hot and let everyone enjoy that crunchy topping! Leftovers reheat beautifully and taste even better the next day.
Recipe FAQs
- → What type of noodles work best?
Egg noodles are ideal for their tender texture and ability to hold the creamy sauce well.
- → Can I substitute the sour cream?
Greek yogurt is a great alternative, adding tanginess while maintaining creaminess.
- → How do I achieve a crispy onion topping?
Use store-bought crispy fried onions or prepare homemade ones by frying thinly sliced onions until golden.
- → Is it possible to add vegetables?
Yes, peas are included and optional mushrooms can be sautéed for added flavor and texture.
- → What spices enhance the flavor?
Dried thyme and Dijon mustard provide subtle herbal and tangy notes that complement the creamy base.
- → How long should the dish bake?
Bake uncovered for 25–30 minutes at 190°C (375°F) until bubbly and golden on top.