Creamy casserole with tender noodles, savory tuna, peas, and crispy onion topping for satisfying meals.
# What You Need:
→ Pasta
01 - 12 ounces egg noodles
→ Seafood
02 - 2 cans (6 ounces each) tuna in water, drained
→ Vegetables
03 - 1 cup frozen peas, thawed
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup sliced button mushrooms (optional)
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups whole milk
10 - ½ cup sour cream
11 - 1 teaspoon Dijon mustard
12 - ½ teaspoon salt
13 - ½ teaspoon black pepper
14 - ½ teaspoon dried thyme
→ Cheese
15 - 1 cup shredded cheddar cheese
→ Topping
16 - 1 cup crispy fried onions
# How-To Steps:
01 - Preheat oven to 375°F and lightly grease a 9 x 13 inch baking dish.
02 - Cook egg noodles according to package instructions until al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add chopped onion and mushrooms and sauté for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
04 - Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in milk, stirring constantly, and cook until sauce thickens, approximately 3–4 minutes.
05 - Stir in sour cream, Dijon mustard, salt, pepper, and dried thyme. Remove from heat.
06 - Add drained tuna, peas, shredded cheddar cheese, and cooked noodles to the sauce. Mix gently until evenly combined.
07 - Transfer mixture to the prepared baking dish and spread evenly.
08 - Sprinkle crispy fried onions evenly over the top of the casserole.
09 - Bake uncovered for 25–30 minutes, until the casserole is bubbly and the topping is golden brown.
10 - Allow casserole to stand for 5 minutes before serving.
