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16) Tuna Noodle Casserole with Sourdough Crouton Topping

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz egg noodles
  • 2 cans 5 oz each tuna in water, drained
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 cup frozen peas thawed
  • 1 small onion finely chopped (about 1/2 cup)
  • 2 tbsp butter
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sourdough cubes about 4 slices, tossed with 1 tbsp olive oil and 1/4 tsp garlic powder

Method
 

  1. Preheat oven to 375°F (190°C). Cook noodles to al dente, drain, and set aside.
  2. Sauté onion in butter over medium heat until soft, about 4 minutes. Stir in mustard, soup, milk, salt, and pepper.
  3. Fold in tuna, peas, and noodles. Transfer to a 9x9-inch baking dish and smooth the top.
  4. Toss sourdough cubes with oil and garlic powder, then spread over casserole. Bake 20–25 minutes until bubbly and croutons are golden.