Tuna Noodle Casserole with Crispy Onion Topping
Equipment
- Large Pot
- Colander
- Mixing Bowl
- 9x9 Baking Dish
- Oven
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 1/2 cups crispy fried onions
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
- Bring a large pot of water to a boil and cook the egg noodles according to package directions until just tender. Drain and set aside.
- In a large mixing bowl, stir together the cream of mushroom soup, milk, salt, and black pepper until smooth.
- Add the drained tuna, frozen peas, shredded cheddar cheese, and cooked noodles to the bowl. Fold gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the crispy fried onions evenly over the top.
- Bake for 20 to 25 minutes until the casserole is bubbling around the edges and the onion topping is golden.
Notes
Use a fork to gently flake the tuna before adding it so it distributes evenly through the noodles. If you prefer a milder onion flavor, reduce the crispy onions to 1 cup and mix half into the casserole before topping with the rest. Leftovers keep well in the refrigerator for up to three days and reheat best in a 350-degree oven to help restore some crunch to the topping.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Colander, Mixing Bowl, 9x9 Baking Dish, Oven
Cuisine: American
Equipment: Large Pot, Colander, Mixing Bowl, 9x9 Baking Dish, Oven