Go Back
–+ servings
Tuna Casserole

Classic Tuna Casserole with Egg Noodles

Tuna casserole with egg noodles, peas, and sharp cheddar in a creamy mushroom sauce, baked under a crushed potato chip topping.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: American
Servings: 6 servings

Equipment

Ingredients

  • 12 oz wide egg noodles
  • 2 tbsp butter
  • 1 small yellow onion diced
  • 2 (10.5 oz) cans condensed cream of mushroom soup
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 (5 oz) cans tuna in water drained and flaked
  • 1 1/2 cups frozen peas
  • 2 cups shredded sharp cheddar divided
  • 1 1/2 cups crushed potato chips
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

  • Heat the oven and boil the noodles: Heat the oven to 350°F and lightly grease a 9x13-inch baking dish. Boil the egg noodles in salted water for about 5 minutes, two minutes shy of the package directions, then drain them well. Don't rinse them.
  • Cook the onion: Melt the butter in the empty pot over medium heat and cook the diced onion for 4-5 minutes, until soft and translucent.
  • Mix the sauce: Pull the pot off the heat and stir in the condensed soup, milk, sour cream, garlic powder, salt, and pepper until smooth. Taste it and adjust the salt now; condensed soup varies a lot between brands.
  • Fold everything together: Add the drained noodles, tuna, peas (run them under warm water and drain them well first), and 1 1/2 cups of the cheddar. Fold gently with a spatula so the tuna stays in flakes instead of breaking down into paste.
  • Assemble the tuna casserole: Spread the mixture into the prepared baking dish. Scatter the remaining 1/2 cup cheddar over the top, then cover it evenly with the crushed potato chips.
  • Bake: Bake uncovered for 30 minutes, until the sauce bubbles around the edges and the chips are deep golden. The center should register 165°F on a thermometer.
  • Rest and serve: Let it sit for 5 minutes so the sauce thickens up, then sprinkle with parsley and scoop into bowls.

Notes

Boil the egg noodles two minutes shy of the package directions; they finish cooking in the oven and turn mushy otherwise. Bake until the center of the casserole reaches 165°F and the edges bubble.