A warm casserole with tender noodles, flavorful tuna, and crispy onion topping for satisfying dinners.
# Components:
→ Pasta
01 - 12 oz egg noodles
→ Seafood
02 - 2 cans (6 oz 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 - 1/2 cup sour cream
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
→ Cheese
15 - 1 cup shredded cheddar cheese
→ Topping
16 - 1 cup crispy fried onions
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9 x 13 inch baking dish.
02 - Cook the egg noodles according to package instructions until al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add chopped onion and mushrooms; sauté for 4 to 5 minutes until softened. Add garlic and cook for an additional minute.
04 - Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in milk, stirring constantly until the sauce thickens, about 3 to 4 minutes.
05 - Remove from heat and stir in sour cream, Dijon mustard, salt, pepper, and thyme until smooth.
06 - Add drained tuna, peas, shredded cheddar cheese, and cooked noodles to the sauce. Gently fold together until evenly combined.
07 - Spoon the mixture into the prepared baking dish, spreading evenly.
08 - Sprinkle crispy fried onions evenly over the surface.
09 - Bake uncovered for 25 to 30 minutes, until the casserole is bubbly and the topping is golden brown.
10 - Allow to stand for 5 minutes before serving to set.
