Pin A comforting creamy classic featuring tender noodles savory tuna and a golden crunchy onion topping perfect for family dinners or cozy gatherings.
I remember helping my mother layer noodles and tuna for Sunday suppers. The crunch of onions on top always made it special and today it is a favorite during chilly months 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 Oven and 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.
- Season Sauce:
- Stir in sour cream Dijon mustard salt pepper and thyme. Remove from heat.
- Combine Filling:
- 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.
Pin 
This casserole has been a staple at our busiest family nights. Watching kids reach for seconds proves its comfort and satisfaction for all ages.
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 check packaging for allergen details if needed.
Nutritional Information
Each serving approximately 430 calories 17 g total fat 44 g carbohydrates 25 g protein.
Pin This dish brings families together with its warmth and familiar flavors. Enjoy leftovers for easy lunches or cozy next-day dinners.
Recipe Questions & Answers
- → How do I achieve a crispy onion topping?
Use store-bought crispy fried onions or make your own by thinly slicing onions, coating them lightly in flour, and frying until golden brown. Sprinkle them on top before baking for a crunchy finish.
- → Can I substitute the cheese in this dish?
Yes, Swiss or Monterey Jack can be used instead of cheddar for a different flavor profile, offering a mild and creamy texture.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Bake as instructed when ready to serve.
- → What cooking tips help keep the noodles tender but not mushy?
Cook the noodles until just al dente following package directions, then drain immediately and rinse briefly with cold water to stop cooking before mixing with the sauce.
- → How can I add fresh herbs to enhance flavor?
Adding chopped parsley or thyme with the sauce or as a garnish before serving adds a fresh, aromatic note that complements the creamy and savory elements.