Description
A comforting and creamy tuna noodle casserole that is easy to prepare and deliciously satisfying.
Ingredients
Scale
- 12 oz dry egg noodles
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onion
- 8 oz fresh mushrooms (sliced)
- 2 (10 oz) cans condensed cream of mushroom soup
- 2 (5 oz) 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.
Notes
- This casserole can be made ahead of time and stored in the fridge before baking.
- Feel free to add other vegetables such as peas or carrots for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg