Prep Time: 30 mins | Cook Time: 10 mins | Total Time: 40 mins | Servings: 4
This freezer-friendly casserole is so amazing, you’ll find yourself making this again and again! If you want a new quick and easy casserole recipe to add to your favourite rotation, this tuna casserole will not disappoint with sauteed mushrooms, Colby jack cheese, fried onions, and more!
Ingredients
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1-2 cans tuna drained or 3 c. shredded chicken or turkey breast
3 tablespoons olive oil
½ large white onion diced
3-4 mini Bella mushrooms washed and sliced
1 teaspoon garlic powder
4 ounces cream cheese
½ cup sour cream
Salt and pepper to taste
1 can mushroom soup 10.5 ounces
¾ cup milk
8 ounces any pasta your preference
1 cup Colby jack cheese shredded
1 cup french fried onions
How to make Grown-Up Tuna Noodle Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees. Meanwhile, dice the onions and slice the mushrooms. Using a cooking spray, lightly grease a baking dish.
Step 2: In a large frying pan, heat the olive oil over medium heat. Add the mushrooms and onions to the hot oil and saute until translucent.
Step 3: Following the package directions, cook the pasta in a pot of salted boiling water. Drain when done.
Step 4: To the frying pan, add the mushroom soup, cream cheese, sour cream, milk, and garlic powder and cook until hot. To taste, season with salt and pepper. Continue cooking until everything is warmed up before adding in the cooked and drained pasta. Toss to coat, making sure the pasta is completely covered.
Step 5: Add the tuna to the pasta. Ensure to drain the tuna well. You can use cooked chicken in place of tuna if desired. Mix everything up, then transfer into the prepared baking dish. On top, add the shredded cheese and sprinkle with french fried onions.
Step 6: Place in the preheated oven and bake for about 10 minutes or until just the onions are golden brown. Remove from the oven when done and serve immediately. Enjoy!
Note:
If planning to freeze the dish, stop before adding the onions. Thaw the casserole completely if frozen, then, add the onions, and bake as instructed.
Nutrition Info:
Calories: 650kcal
Ingredients
- 1-2 cans tuna drained or 3 c. shredded chicken or turkey breast
- 3 tablespoons olive oil
- ½ large white onion diced
- 3-4 mini Bella mushrooms washed and sliced
- 1 teaspoon garlic powder
- 4 ounces cream cheese
- ½ cup sour cream
- Salt and pepper to taste
- 1 can mushroom soup 10.5 ounces
- ¾ cup milk
- 8 ounces any pasta your preference
- 1 cup Colby jack cheese shredded
- 1 cup french fried onions
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. Meanwhile, dice the onions and slice the mushrooms. Using a cooking spray, lightly grease a baking dish.
Step 2: In a large frying pan, heat the olive oil over medium heat. Add the mushrooms and onions to the hot oil and saute until translucent.
Step 3: Following the package directions, cook the pasta in a pot of salted boiling water. Drain when done.
Step 4: To the frying pan, add the mushroom soup, cream cheese, sour cream, milk, and garlic powder and cook until hot. To taste, season with salt and pepper. Continue cooking until everything is warmed up before adding in the cooked and drained pasta. Toss to coat, making sure the pasta is completely covered.
Step 5: Add the tuna to the pasta. Ensure to drain the tuna well. You can use cooked chicken in place of tuna if desired. Mix everything up, then transfer into the prepared baking dish. On top, add the shredded cheese and sprinkle with french fried onions.
Step 6: Place in the preheated oven and bake for about 10 minutes or until just the onions are golden brown. Remove from the oven when done and serve immediately. Enjoy!
Notes
If planning to freeze the dish, stop before adding the onions. Thaw the casserole completely if frozen, then, add the onions, and bake as instructed.
