Ingredients
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2 tablespoons Unsalted Butter
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½ cup diced Onion
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1 (10.5-ounce) can Cream
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½ cup Mayonnaise
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½ cup Sour Cream
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⅓ cup whole Milk
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½ teaspoon Kosher Salt
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½ teaspoon freshly ground Black Pepper
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12 ounces wide Egg Noodles
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1 (12-ounce) can solid white albacore Tuna
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1 cup frozen Peas
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1½ cups shredded Cheddar Cheese
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⅓ container (6-ounce) French fried Onion
Directions
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.
Steps
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1
Done
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Preheat the oven to 350°F. Coat a 9 × 13-inch baking dish with cooking spray. |
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2
Done
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In a skillet, melt the butter over medium heat. Add the onion and cook, stirring, until tender and translucent, about 5 minutes. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Bake for about 30 minutes, until the casserole is bubbling and the topping is beginning to brown lightly. Serve. |
