Grown Up Tuna Noodle Casserole in 40 Minutes
Egg noodles, tuna, mushrooms, creamy sauce, Colby Jack, and crisp fried onions make a comforting casserole for four.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 8 ounces tuna drained
- 3 tablespoons olive oil
- 1/2 large white onion diced
- 3 to 4 medium baby bella mushrooms washed and sliced
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1 10.5-ounce can cream of mushroom soup
- 3/4 cup milk
- 8 ounces egg noodles
- 1 cup Colby Jack cheese shredded
- 1 cup French fried onions
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
Instructions
- Preheat the oven to 375°F and lightly grease an 8-inch baking dish. Heat the olive oil in a large skillet over medium heat and sauté the onion and mushrooms until the onion is translucent. Meanwhile, boil the egg noodles until al dente, about 7 minutes.
- Add the cream of mushroom soup, cream cheese, sour cream, milk, and garlic powder to the skillet. Heat until smooth and hot, then season with salt and black pepper.
- Drain the noodles well, add them to the skillet, and stir until evenly coated in the sauce.
- Fold in the drained tuna, transfer the mixture to the prepared baking dish, and spread it evenly.
- Top with the shredded Colby Jack, followed by the French fried onions.
- Bake at 375°F for 10 minutes, until the onions are golden and the filling is hot. Serve immediately.
Notes
Recipe facts extracted from the source Recipe JSON-LD; the source offers chicken or turkey as alternatives, while this canonical blueprint follows the primary tuna version.