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Tuna Fish Casserole - Cozy, Creamy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces egg noodles (wide or medium)
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas (no need to thaw)
  • 2 cans (5 to 6 ounces each) tuna in water, drained and flaked
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup milk (whole or 2%)
  • 1 cup shredded sharp cheddar (plus more for topping, optional)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (sweet or smoked)
  • 1 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley (optional)

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish or similar casserole dish.
  2. Cook the noodles in well-salted boiling water until just shy of al dente, 1 to 2 minutes less than the package suggests. Drain and set aside.
  3. Build flavor in the pan: In a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and cook until translucent and soft, about 5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
  4. Make the sauce: Reduce heat to low. Stir in the condensed soup, sour cream, and milk. Whisk until smooth and warmed through. Add the Dijon, lemon juice, paprika, salt, and pepper. Taste and adjust seasoning.
  5. Add the mix-ins: Fold in the peas, tuna, and 1 cup shredded cheddar. Stir gently so the tuna stays in nice flakes.
  6. Combine with noodles: Add the cooked noodles to the skillet or mix everything in a large bowl. Toss gently until evenly coated.
  7. Transfer to the baking dish and spread in an even layer. Top with a light sprinkle of extra cheddar if you like.
  8. Make the topping: In a small bowl, toss panko with olive oil and parsley until evenly coated. Sprinkle over the casserole.
  9. Bake for 18 to 22 minutes, until the top is golden and the edges are bubbling.
  10. Rest and serve: Let it sit 5 to 10 minutes so it sets slightly. Serve warm.