Old-Fashioned Tuna Noodle Casserole
This Old-Fashioned Tuna Noodle Casserole is a comforting and nostalgic dish that brings back memories of home-cooked meals. Tender egg noodles are combined with creamy mushroom sauce, tuna, peas, and cheese, then topped with crunchy potato chips for the perfect balance of textures and flavors.
Equipment
- 9x13-inch Baking Dish
- Skillet
- Large Bowl
Ingredients
- 12 ounces wide egg noodles
- 1/2 cup diced yellow onion
- 2 tablespoons butter
- 12 ounces solid white albacore tuna in water, well drained
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup peas
- 1 cup crushed potato chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9x13 inch baking dish with non-stick cooking spray. Cook the egg noodles, ensuring they are slightly undercooked by about 2 minutes for a slight firmness, then drain well.
- In a skillet over medium to medium-high heat, melt the butter and add the diced onions. Cook until the onions are tender and translucent.
- 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. Then, add the tuna, peas, and cheddar cheese, stirring until well combined. Finally, fold in the prepared egg noodles gently until thoroughly blended.
- Pour the mixture into the prepared casserole dish, spreading it evenly. Top the casserole evenly with the crushed potato chips.
- Place the casserole on the middle rack of the oven and bake for approximately 30 minutes, uncovered, until the casserole is heated through completely.
- Serve and enjoy this comforting classic!
Notes
This casserole is a nostalgic and comforting dish that can be customized to suit your preferences. Feel free to add other vegetables like mushrooms or carrots, or swap out the potato chips for breadcrumbs for a different texture.