Description
For the Bake:
12 oz egg noodles
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1 cup frozen peas
2 cans (5 oz each) tuna, drained and flaked
1 can (10.5 oz) cream of mushroom soup
1 cup whole milk
½ cup sour cream
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
1 cup shredded cheddar cheese
For the Topping:
½ cup breadcrumbs
2 tbsp melted butter
¼ cup grated Parmesan cheese
Directions:
Cook the Noodles: Boil egg noodles according to package instructions until al dente. Drain and set aside.
Prepare the Sauce: In a large pan, melt butter over medium heat. Sauté onion and garlic until softened. Stir in frozen peas, tuna, cream of mushroom soup,
milk, sour cream, Dijon mustard, salt, and black pepper. Simmer for 2 minutes.
Assemble the Bake: Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, mix cooked noodles with the tuna mixture. Stir in shredded cheddar cheese.
Add the Topping: In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
Bake & Serve: Bake for 20-25 minutes, until golden and bubbly. Let cool slightly before serving.
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 410 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect tuna noodle casserole every time.
- Prep Your Ingredients: Before you start cooking, dice the onion, mince the garlic, drain and flake the tuna, and shred the cheese. This “mise en place” makes the process seamless.
- Cook Noodles to Al Dente: Boil the egg noodles in salted water for 1-2 minutes less than the package suggests. They will finish cooking in the oven, preventing a mushy texture.
- Build the Sauce Base: In your large pan, sauté the onion and garlic in butter until translucent and fragrant, about 5 minutes. This builds a flavor foundation.
- Combine Wet Ingredients: Reduce the heat to low. Add the cream of mushroom soup, milk, and sour cream. Whisk vigorously until you have a smooth, homogenous sauce before adding the tuna, peas, and seasonings.
- Assemble in Layers: In the greased baking dish, first combine the noodles and sauce mixture. Then, sprinkle the shredded cheddar cheese over the top and gently fold it in. This ensures even cheese distribution.
- Create the Crunchy Topping: Mix the breadcrumbs and Parmesan with the melted butter until the crumbs are evenly moistened. Sprinkle in a uniform layer for consistent crunch.
- Bake to Perfection: Place the dish on the center oven rack. Bake until the topping is deeply golden and the edges are bubbling vigorously, about 25 minutes. Let it rest for 10 minutes before serving to allow it to set.
Serving Suggestions
This hearty casserole is a complete meal, but it pairs wonderfully with a simple green salad dressed with a bright vinaigrette to cut through the richness. For a pop of color and freshness, garnish with chopped parsley or chives. A side of steamed green beans or roasted carrots also makes an excellent accompaniment.
How-to Summary
To make classic tuna noodle casserole, cook egg noodles al dente. Create a creamy sauce by sautéing onion and garlic, then simmering with cream of mushroom soup, milk, sour cream, tuna, peas, and seasonings. Combine noodles and sauce in a dish, fold in cheddar cheese, and top with a buttered breadcrumb-Parmesan mix. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I use a different pasta? Yes. Medium shells, rotini, or farfalle all work well as they hold the creamy sauce. Avoid long, thin pasta like spaghetti.
How can I make this recipe from scratch without canned soup? Make a roux with 3 tbsp butter and 3 tbsp flour. Whisk in 1 ¼ cups milk and ½ cup chicken broth until thickened. Sauté 8 oz sliced mushrooms with the onions and add to this base sauce.
Can I prepare this casserole ahead of time? Absolutely. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What are the best substitutes for sour cream? Plain, full-fat Greek yogurt is an excellent 1:1 substitute. You can also use an additional ½ cup of milk mixed with 1 tablespoon of lemon juice.
How do I store and reheat leftovers? Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the dish with foil and reheat in a 350°F oven for 15-20 minutes to restore the topping’s texture.
Common Mistakes to Avoid
- Overcooking the Noodles: This is the most common error. Soggy noodles will make the entire casserole mushy. Always cook to al dente.
- Not Draining the Tuna Well: Excess liquid from the tuna can water down your sauce. Press the drained tuna with a paper towel.
- Using Cold Ingredients: Using milk and sour cream straight from the fridge can cause the sauce to seize or separate. Let them sit out for 15 minutes before using.
- Skipping the Resting Time: Cutting into the casserole immediately will cause it to be soupy. Letting it cool for 10 minutes allows it to set properly.
Conclusion
This classic tuna noodle casserole is the epitome of comfort food—creamy, satisfying, and incredibly easy to prepare. By following the step-by-step guide and heeding the common mistakes, you can create a flawless family dinner that is both nostalgic and delicious. Its make-ahead flexibility and simple ingredient list ensure it remains a reliable go-to recipe for busy weeknights. Enjoy this timeless dish that is sure to please everyone at your table.
