# Components:
→ Pasta
01 - 12 ounces wide egg noodles
→ Protein
02 - 2 cans (6 ounces 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 tablespoons chopped fresh parsley
→ Sauce
08 - 1 can (10.5 ounces) condensed cream of mushroom soup
09 - 1 cup whole milk
10 - ½ cup sour cream
11 - 1 cup shredded cheddar cheese
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt
14 - ½ teaspoon dried thyme (optional)
→ Topping
15 - 1½ cups crispy fried onions (store-bought)
16 - ½ cup breadcrumbs
17 - 2 tablespoons melted butter
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil 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 - Whisk together condensed soup, milk, sour cream, shredded cheddar, salt, pepper, and thyme in a large bowl.
05 - Add cooked noodles, drained tuna, peas, sautéed vegetables, and parsley to the sauce. Stir gently to combine.
06 - Pour mixture into prepared baking dish and spread evenly.
07 - Toss breadcrumbs with melted butter. Sprinkle over casserole, then top with crispy fried onions.
08 - Bake uncovered for 25 to 30 minutes until bubbly and topping is golden brown.
09 - Let casserole stand for 5 minutes before serving.
