Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz wide egg noodles; 4 cans tuna in water (5 oz), drained; 1 cup frozen peas; 2 cans condensed cream of mushroom soup; 1/2 cup sour cream; 1 cup whole milk; 2 celery stalks, diced; 1 yellow onion, finely diced; 1 cup sharp cheddar cheese, shredded; 1/2 cup plain breadcrumbs; 2 tbsp unsalted butter, melted; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Egg noodles, canned tuna, and peas bound in a creamy mushroom sauce, topped with buttery breadcrumbs and baked until golden and bubbling. An American comfort classic that feeds a crowd on a weeknight budget.

50 minEasyServes 6480 cal/serving

AmericanDinnerOvenStandardHigh ProteinPork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 oz wide egg noodles
4 cans tuna in water (5 oz), drained
1 cup frozen peas
2 cans condensed cream of mushroom soup
1/2 cup sour cream
1 cup whole milk
2 celery stalks, diced
1 yellow onion, finely diced
1 cup sharp cheddar cheese, shredded
1/2 cup plain breadcrumbs
2 tbsp unsalted butter, melted
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2

Cook 8 oz wide egg noodles in salted boiling water until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
3

In a large bowl, stir together 2 cans condensed cream of mushroom soup, 1/2 cup sour cream, and 1 cup whole milk until smooth. Season with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4

Add the drained noodles, 4 cans drained tuna in water (5 oz), 1 cup frozen peas, 2 diced celery stalks, 1 finely diced yellow onion, and half the 1 cup shredded sharp cheddar cheese to the bowl. Fold to combine.
5

Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar over the top.
6

In a small bowl, combine 1/2 cup plain breadcrumbs and 2 tbsp melted unsalted butter. Scatter evenly over the casserole.
7

Bake uncovered for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling at the edges. Let stand 5 minutes before serving.

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Questions

What oven temperature does Tuna Noodle Casserole need?

For Tuna Noodle Casserole, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 30 minutes, in step 7.

Is there a substitute for sour cream in Tuna Noodle Casserole?

The entry for Tuna Noodle Casserole calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Does Tuna Noodle Casserole contain fish?

Yes: 4 cans tuna in water (5 oz), drained. The full allergen list for this entry is gluten, dairy, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Tuna Noodle Casserole?

One serving (the recipe makes 6) is about 480 calories, with 32 g protein, 42 g carbohydrate and 16 g fat, plus 1 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

How long does Tuna Noodle Casserole keep?

Refrigerate what is left of Tuna Noodle Casserole within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

Serve it with

Thanksgiving Green Bean Casserole side
Tuna Avocado Salad salad
Tartar Sauce sauce
Iced Brown Sugar Oat Milk Shaken Espresso drink

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