Save A comforting, creamy classic featuring tender noodles, savory tuna, and a golden, crunchy onion topping — perfect for family dinners or cozy gatherings.
I grew up enjoying homemade tuna noodle casserole on chilly evenings. The crispy onion topping adds just the right crunch, and it quickly became a favorite in our house.
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 Oven:
- Preheat oven to 190°C (375°F). Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish.
- Cook Pasta:
- 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. 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.
- Season Sauce:
- 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 Casserole:
- 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 is the centerpiece of our Sunday dinners. There's always laughter around the table when its aroma fills the kitchen and everyone comes back for seconds.
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). Check packaging for details if needed.
Nutritional Information
Per serving: 430 calories, 17 g total fat, 44 g carbohydrates, 25 g protein
Save This casserole comes together quickly and is even better the next day. Leftovers heat up beautifully for an easy lunch.
Recipe Guide
- → What type of noodles work best for this dish?
Egg noodles cooked until just tender are ideal, as they hold texture well during baking and absorb the creamy sauce nicely.
- → Can I substitute the tuna with another seafood?
Yes, canned salmon or cooked shredded crab can be used for different flavors while maintaining a similar texture.
- → How do I achieve a crispy onion topping?
Use store-bought crispy fried onions or prepare your own by frying thinly sliced onions until golden and crunchy before sprinkling over the casserole.
- → Is it possible to make the sauce without sour cream?
Greek yogurt can be used as a substitute, adding tanginess while keeping the sauce creamy.
- → What sides complement this dish well?
A fresh green salad and a glass of dry white wine, such as Sauvignon Blanc, balance the richness of the casserole perfectly.
- → Can mushrooms be omitted or replaced?
Yes, mushrooms are optional; you can skip them or add other vegetables like bell peppers for added flavor and texture.