Tuna Noodle Casserole with Mushrooms
Cooked noodles and drained tuna are folded into a mushroom cream-cheese sauce, then finished with Colby Jack and fried onions.
Ingredients
Main ingredients
- 8 oz tuna 8 ounces after draining; alternate filling: 1 1/2 cups already cooked shredded chicken or turkey
- 3 tbsp Olive oil
- 0.5 lg White onion (diced)
- 3-4 med Bella mushrooms (washed and sliced)
- 4 oz Cream cheese
- 0.5 c Sour cream
- 1 10.5 oz can Cream of mushroom soup condensed; do not dilute
- 0.75 c Milk
- 8 oz Egg Noodles (or Rotini) 8 ounces dry; boil to al dente before baking
- 1 c Colby jack cheese (shredded)
- 1 c French fried onions crispy fried onions, added during final 5 minutes
- 1 tsp Garlic powder
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat to 375°F and prepare a greased shallow 2-quart dish. Cook the dry noodles only to al dente and drain.
- Sauté diced onion and sliced mushrooms in olive oil until soft and less watery.
- Turn the burner down. Stir the condensed soup with the milk, both dairy creams, and powdered garlic until smooth and hot; taste for seasoning.
- Fold in drained tuna and noodles. Place in the dish and scatter Colby Jack over the filling.
- Bake a hot assembled dish about 15–20 minutes to a 165°F center. Add the fried-onion topping for the final 5 minutes; chilled assembly takes longer.
- Stand 5 minutes, then spoon into six modest portions.
Notes
Measure tuna after draining and boil noodles before assembly. Finish at 165°F; crisp onions are added late. Use refrigerated leftovers within 3–4 days.