Old-Fashioned Tuna Noodle Casserole

Yield: Serves 8 | Prep Time: 10 minutes | Cook Time: 35 minutes

When I think of versatile casseroles, my mind immediately jumps to tuna casseroles. Not only are they a welcome dinner option—even for picky eaters—but they’re easy to make and store in the freezer. Ready-made ingredients like cream of mushroom soup added flavor and moisture while beloved crispy toppings of the era like French fried onions and potato chips added texture.

INGREDIENTS

2 tablespoons unsalted butter

½ cup diced onion

1 (10.5-ounce) can cream of mushroom soup

½ cup mayonnaise

½ cup sour cream

⅓ cup whole milk

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

12 ounces wide egg noodles, cooked

1 (12-ounce) can solid white albacore tuna in water, drained well

1 cup frozen peas

1½ cups shredded cheddar cheese

⅓ container (6-ounce) French fried onions

DIRECTIONS

1. Preheat the oven to 350°F. Coat a 9 × 13-inch baking dish with cooking spray.
2. In a skillet, melt the butter over medium heat. Add the onion and cook, stirring, until tender and translucent, about 5 minutes.
3. In a large bowl, combine the cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from the skillet. Mix well.
4. Add the noodles, tuna, peas, and cheddar cheese. Gently fold the mixture until well blended. Pour the mixture into the prepared baking dish. Top evenly with the fried onions.
5. Bake for about 30 minutes, until the casserole is bubbling and the topping is beginning to brown lightly. Serve.