Ingredients
- 12 oz wide egg noodles
- 2 cans (12 oz each) solid albacore tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 1/2 cups frozen peas
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup milk
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Topping: 2 cups crushed potato chips or French fried onions
- Topping: 1/2 cup grated Parmesan cheese
- Topping: 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil the noodles 2 minutes less than the package directions and drain.
- Sauté the onion in a little butter until translucent, then add the garlic for 30 seconds.
- In a large bowl, combine the soup, sour cream, milk, 1 1/2 cups of the cheddar, the onion and garlic. Season with salt and pepper.
- Gently fold in the tuna and peas, then the noodles. Spread in the baking dish.
- Mix the crushed chips with the Parmesan and melted butter, sprinkle over the casserole and top with the remaining cheddar.
- Bake for 25 to 30 minutes, until bubbling and golden. Rest 5 minutes before serving.
Notes
Undercooking the noodles keeps them from turning mushy in the oven. Solid albacore gives the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American