Ready in: 1 hour · Serves: 6-8 · Technique: Baking · Storage: 3 days in the fridge.Quick Answer
This comforting Tuna Noodle Casserole combines pasta, tuna, cheese, and crispy toppings for a nostalgic dish that's perfect for family gatherings.Ah, Tuna Noodle Casserole: a comforting classic that never fails to take me back to cozy family dinners. Living in New York City, I often find myself surrounded by trendy eateries and culinary novelties, but there’s something about the simplicity of a homemade casserole that warms my heart. With the holidays just around the corner, this dish is perfect for gatherings and potlucks. It’s a nostalgic meal that combines convenience with that homemade touch, making it a go-to recipe for Thanksgiving and Christmas feasts alike.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Brings back nostalgic memories of cozy family dinners and holiday gatherings.
- Simple and quick to prepare, making it perfect for busy weeknights or potlucks.
- Highly customizable; easily swap ingredients to suit your taste or dietary needs.
- Provides a comforting blend of creamy and crunchy textures in every bite.
- Can be made ahead of time, allowing for stress-free meal preparation.
Ingredients
Here’s what you’ll need to create this delightful dish:
For the Casserole
- 12 ounces egg noodles (I love using wide egg noodles for their chewiness)
- 2 cans (5 ounces each) tuna in water, drained (look for a high-quality sustainably sourced brand)
- 1 cup frozen peas (I prefer petite peas for their sweetness)
- 1 cup sour cream (because sour cream just makes everything better)
- 1 can (10.5 ounces) cream of mushroom soup (you can use homemade or low-sodium for a healthier option)
- 1 cup shredded cheddar cheese (I always use sharp cheddar for maximum flavor)
- ½ cup milk (whole milk brings richness)
- 1 small onion, diced (yellow onions provide the right balance of sweetness)
- 1 tablespoon olive oil (for sautéing the onion)
- Salt and black pepper to taste
- 1 cup crushed potato chips or French fried onions (for that satisfying crunch on top)
How to Make Tuna Noodle Casserole (Step-by-Step)
This comforting dish is simple to prepare and will fill your kitchen with delicious aromas!
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). The anticipation of the casserole baking away is enough to get anyone excited!
Step 2: Cook the Noodles
In a large pot of salted boiling water, cook the egg noodles according to the package instructions until al dente, about 7-8 minutes. Drain and set aside.
Step 3: Sauté the Onion
In a 10-inch cast-iron skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent and fragrant, about 3-4 minutes. This step infuses the casserole with such depth!
Step 4: Combine Ingredients
In a large mixing bowl, combine the cooked noodles, drained tuna, frozen peas, sour cream, cream of mushroom soup, shredded cheddar cheese, and milk. Mix until well combined. The mixture should be creamy and fragrant, with hints of the warm, nutty aroma of sautéed onions.
Step 5: Season and Bake
Season the mixture with salt and black pepper to taste. Pour it into the skillet (or a greased 9x13-inch baking dish) and spread it out evenly. Finally, top it with crushed potato chips or crispy fried onions for that irresistible crunch.
Step 6: Bake
Place the casserole in the preheated oven and bake for about 25-30 minutes, until bubbly and golden brown. You’ll know it’s ready when the center has a slight jiggle and the aromas fill your kitchen, begging for attention.
Step 7: Serve and Enjoy
Allow it to cool for a few minutes before serving. The layers will meld together beautifully, and each bite will bring you a bit of nostalgia.
Common Mistakes to Avoid
- Overcooking the Noodles: Be sure not to overcook the egg noodles, as they will become mushy once baked.
- Skipping the Seasoning: Don't forget to season your mixture. A little salt and pepper can elevate the entire dish.
- Skipping the Toppings: The crunchy top layer makes a huge difference in texture. Always add some form of crunch!
Tips and Tricks for Success
- Make-Ahead: This casserole can be made ahead of time. Simply prepare it up to the baking step, cover it, and store it in the fridge. Bake it when you're ready to serve!
- Variations: Feel free to swap tuna for cooked chicken or add vegetables like mushrooms or bell peppers for a twist.
- Serving Size: This recipe serves about 6-8 people, making it perfect for family gatherings during the holiday season.
Variations
- Substitute tuna with cooked chicken.
- Add vegetables like mushrooms or bell peppers.
- Use different types of cheese, like mozzarella or pepper jack.
- Incorporate a squirt of lemon juice for added brightness.
How to Serve
- Serve with a side salad for a balanced meal.
- Pair with garlic bread for a hearty dinner.
- Top with fresh herbs for a pop of color and flavor.
- Enjoy with a glass of white wine for an adult twist.
Make Ahead and Storage
- Make-Ahead: This casserole can be prepared up to the baking step, covered, and stored in the fridge.
- Storage: Leftover casserole can be kept in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through.
- Freezing: Individual portions can be wrapped tightly in plastic wrap and frozen for up to 3 months.
Recipe Notes / What I Learned
What I love most about this Tuna Noodle Casserole is how customizable it is; each time I make it, I find a new way to make it my own. Whether I’m adding a squirt of lemon juice or some fresh herbs, it never fails to make a significant impact. Plus, it’s a reminder that comfort food can be both easy and delicious!
Yield and Serving Size
Yield: 6-8 · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~400 calories · 20g protein · 40g carbs · 15g fat
Recipe by:
Comforting Tuna Noodle Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large pot of salted boiling water, cook the egg noodles according to the package instructions until al dente, about 7-8 minutes. Drain and set aside.
- In a 10-inch cast-iron skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it's translucent and fragrant, about 3-4 minutes.
- In a large mixing bowl, combine the cooked noodles, drained tuna, frozen peas, sour cream, cream of mushroom soup, shredded cheddar cheese, and milk. Mix until well combined.
- Season the mixture with salt and black pepper to taste. Pour it into the skillet and spread it out evenly. Top with crushed potato chips or crispy fried onions.
- Bake in the preheated oven for about 25-30 minutes, until bubbly and golden brown.
- Allow it to cool for a few minutes before serving.
Notes
FAQs
1. Can I use fresh noodles instead of egg noodles?
Yes, you can use fresh pasta, but adjust the cooking time accordingly to avoid overcooking.
2. Is there a vegetarian version of Tuna Noodle Casserole?
Absolutely! You can replace the tuna with canned chickpeas or cooked vegetables to keep it vegetarian.
3. Can I make this casserole ahead of time?
Yes, you can prepare it up to the baking step, then cover and refrigerate until you're ready to bake.
4. What can I use instead of cream of mushroom soup?
You can use a homemade white sauce or a different canned soup, like chicken or vegetable, if preferred.
5. How do I store leftovers?
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
