Old Fashioned Tuna Noodle Casserole
Ingredients
12 ounces wide egg noodles (not extra wide), slightly under cooked with a little firmness *under cook about 2 minutes less than according to package
1/2 cup yellow onion, diced
2 tablespoons butter
12 ounce can solid white albacore tuna in water, drained well
2 cans (10.5 ounces) condensed cream of mushroom soup - OR make homemade condensed cream of mushroom soup
1/3 cup mayonnaise (like Hellmann's - not Miracle Whip)
1/3 cup sour cream
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1 cup peas
1 cup crushed potato chips
Directions
Preheat oven to 350 degrees F. Spray 9x13 baking dish with non-stick cooking spray. Prepare egg noodles, making sure to slightly under cook them by 2 minutes so they are slightly firm. Drain well.
In a skillet over medium to medium-high heat melt butter and add onions. Cook until onions are tender and translucent.
In a large bowl add cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from skillet. Mix well. Next, add tuna, peas, cheddar cheese and mix well. Last, add prepared egg noodles, gently folding into soup/tuna mixture until well blended. Pour mixture into casserole dish. Top evenly with crushed potato chips.
Place casserole on middle rack of oven and bake for approximately 30 minutes uncovered, until casserole is completely heated through. Enjoy!
Tips
There are many variations for tuna casserole - you can easily adapt this recipe to your liking:
I love tuna casserole served with a wedge of lemon to squeeze on top
omit onion and peas if you do not care for them
add some sauteed celery if you like
instead of potato chips, top with bread crumbs, French fried onions or top with extra cheddar cheese if you want it super cheesy
use cream of chicken soup instead of cream of mushroom or mix in a can of cream of celery with cream of mushroom or cream of chicken
jazz it up with spices
not a fan of tuna...substitute with chicken