# Components:
→ Pasta
01 - 12 oz wide egg noodles
→ Protein
02 - 2 cans (6 oz each) tuna in water, drained
→ Vegetables
03 - 1 cup frozen peas
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup sliced mushrooms (optional)
07 - 2 tbsp chopped fresh parsley
→ Sauce
08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1 cup whole milk
10 - 1/2 cup sour cream
11 - 1 cup shredded cheddar cheese
12 - 1/2 tsp black pepper
13 - 1/2 tsp salt
14 - 1/2 tsp dried thyme (optional)
→ Topping
15 - 1 1/2 cups crispy fried onions (store-bought)
16 - 1/2 cup breadcrumbs
17 - 2 tbsp melted butter
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil wide egg noodles in salted water until al dente. Drain and set aside.
03 - In a skillet over medium heat, sauté onion and garlic in oil until soft, about 3 minutes. Add mushrooms if using and cook until tender.
04 - In a large bowl, whisk together cream of mushroom soup, milk, sour cream, shredded cheddar, salt, pepper, and thyme.
05 - Add cooked noodles, drained tuna, peas, sautéed vegetables, and parsley to the sauce mixture. Gently stir to combine.
06 - Transfer mixture evenly into prepared baking dish.
07 - Mix breadcrumbs with melted butter. Sprinkle mixture evenly over casserole, then evenly distribute crispy fried onions on top.
08 - Bake uncovered for 25-30 minutes until bubbling and topping is golden brown.
09 - Allow casserole to stand for 5 minutes before serving.
