Description
A quick and easy creamy tuna noodle casserole that is perfect for dinner.
Ingredients
Scale
- 8 ounces egg noodles
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) peas, drained
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F.
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- In a large mixing bowl, combine the cooked egg noodles, sautéed onion and garlic, peas, flaked tuna, cream of mushroom soup, sour cream, shredded cheddar cheese, dill, salt, and pepper. Mix until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. If desired, sprinkle breadcrumbs on top for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- You can also add chopped bell peppers or mushrooms for extra veggies.
- If you prefer a spicier kick, mix in some diced jalapeños or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg