A creamy casserole blending egg noodles, tuna, peas, cheese, and crispy onions for texture.
# List of Ingredients:
→ Pasta
01 - 12 ounces wide egg noodles
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 3 tablespoons all-purpose flour
06 - 2 cups whole milk
07 - 1 cup low-sodium chicken or vegetable broth
08 - 1/2 cup sour cream
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried parsley
→ Filling
13 - 2 cans (5 ounces each) solid white tuna in water, drained and flaked
14 - 1 cup frozen peas, thawed
15 - 1 cup sliced white mushrooms (optional)
16 - 1 cup shredded cheddar cheese
→ Topping
17 - 1 1/2 cups store-bought crispy fried onions
# Step-by-Step Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook egg noodles until al dente according to package directions. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add finely chopped onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Sprinkle flour over the onion and garlic mixture. Stir constantly for 1 minute to cook the flour.
05 - Gradually whisk in whole milk and broth. Continue cooking and whisking until the sauce thickens, approximately 3 to 4 minutes.
06 - Remove sauce from heat. Stir in sour cream, salt, black pepper, dried thyme, and dried parsley.
07 - Add drained tuna, thawed peas, sliced mushrooms if using, and shredded cheddar cheese into the sauce. Stir until evenly incorporated.
08 - Gently fold the cooked egg noodles into the sauce and filling mixture until thoroughly combined.
09 - Spread the mixture evenly into the prepared baking dish.
10 - Top the casserole evenly with crispy fried onions.
11 - Bake uncovered for 25 to 30 minutes, until bubbly and the onion topping is golden brown.
12 - Allow to rest for 5 minutes before serving to set.
