Description
A childhood classic that should be in every recipe repertoire, this Tuna Casserole is nostalgic and comforting and creamy and delicious. It’s always a family favorite for a reason!
Scale
Ingredients
- 12 oz dry egg noodles
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 8 oz fresh mushrooms, sliced
- 2 (10.75 oz each) cans condensed cream of mushroom soup
- 2 (5 oz each) cans tuna fish, drained
- 2 cups shredded cheddar cheese, divided
- 1 cup frozen green peas
- 1/2 cup sour cream
- 1 cup crushed potato chips
Instructions
- Bring a large pot of water to a boil and salt generously. Cook the pasta until it is al dente, about 8-10 minutes.
- While the noodles are cooking, preheat the oven to 425ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Place a large skillet over medium-high heat and heat the olive oil. Add the onion and the mushrooms and cook until the mushrooms are soft and the onion is translucent. Season with salt and pepper.
- In a large bowl, combine the condensed soup, tuna fish, 1 cup of the cheese, the peas, the sour cream, and the cooked mushrooms and onions. Stir to combine.
- When the noodles are done, drain, then add to filling mixture. Stir gently to combine.
- Pour the mixture into the prepared casserole dish.
- Cover the casserole with foil and bake for 15 minutes.
- Remove from the oven and top with the remaining 1 cup of cheese and the crushed potato chips. Return to the oven and cook uncovered for an additional 10 minutes, or until the cheese is melted.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 473
- Sugar: 5 g
- Sodium: 931 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 90 mg
Keywords: tuna casserole, tuna casserole recipe, tuna noodle casserole