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Old-Fashioned Tuna Noodle Casserole
When I think of versatile casseroles, my mind immediately jumps to tuna casseroles. Not only are they a welcome dinner option—even for picky eaters—but they’re easy to make and store in the freezer. Ready-made ingredients like cream of mushroom soup added flavor and moisture while beloved crispy toppings of the era like French fried onions and potato chips added texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Entrées
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/2 cup diced onion
- 1 (10.5-ounce) can cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup whole milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces wide egg noodles, cooked
- 1 (12-ounce) can solid white albacore tuna in water, drained well
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese
- 1/3 container (6-ounce) French fried onions
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 × 13-inch baking dish with cooking spray.
- In a skillet, melt the butter over medium heat. Add the onion and cook, stirring, until tender and translucent, about 5 minutes.
- In a large bowl, combine the cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from the skillet. Mix well.
- Add the noodles, tuna, peas, and cheddar cheese. Gently fold the mixture until well blended. Pour the mixture into the prepared baking dish. Top evenly with the fried onions.
- Bake for about 30 minutes, until the casserole is bubbling and the topping is beginning to brown lightly. Serve.
