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This recipe is based off of what she made, with a few slight variations of my own that I have made over the years 🙂 Tuna Noodle Casserole makes a lot of food, but it also tastes great reheated, so it gets a double bonus for leftovers!!! If you do have leftovers, you may need to add a little more sour cream and/or mayonnaise if needed.
Enjoy!!
Ingredients
- 12 ounces egg noodles (wide or extra wide work just as well)
- 1/2 cup yellow onions, diced
- 3-4 mushrooms, sliced
- 2-3 tablespoons butter
- (2) 12 ounce cans solid white albacore tuna in water, drained well
- (2) cans condensed cream of mushroom soup
- 1/3 cup Mayonnaise (do not use Miracle Whip)
- 1/3 cup sour cream (regular or light)
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups frozen peas
- salt and pepper to taste
- French's Fried Onions for topping
Instructions
- Preheat oven to 350 degrees F.
- Boil egg noodles. Be sure to slightly under cook them (by a few minutes) because they will get softer once the casserole bakes. Drain and set aside.
- In a skillet, melt the butter and saute the onions and mushrooms.
- In a large bowl, add cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper and the cooked onions and mushrooms with butter from the skillet. Mix well.
- Add drained tuna, peas and shredded cheddar cheese. Mix well.
- Gently fold in the egg noodles into the mixture until well blended.
- Spray a 9x13 casserole dish with non-stick cooking spray.
- Pour mixture into casserole dish.
- Top evenly with French's Fried Onions (and more shredded cheddar cheese if you are like me and like it cheesy).
- Cover with aluminum foil (lightly spray the foil before placing it over the casserole so it does not stick) and bake for 25-30 minutes.
- Uncover the casserole and bake for an additional 5-10 minutes so that the french fried onions get crispy.
