Craving a comfort food classic with a twist? Look no further than this delicious Sour Cream and Onion Tuna Noodle Casserole. A hearty and flavorful dish that’s perfect for a weeknight dinner or a cozy weekend meal. This recipe combines creamy sour cream, tangy onion, and tender noodles with the savory goodness of tuna, creating a comforting and satisfying casserole that will leave you wanting more.
INGREDIENTS
- 6 Tbsp. unsalted butter, plus more for greasing the baking dish
- 1 large yellow onion, finely chopped
- 3 stalks of celery, chopped
- 3 cloves of garlic, minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 3/4 cup half-and-half
- 1/4 cup grated Parmesan cheese
- 1 tsp. dry mustard
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups frozen peas
- 16 oz. cavatappi noodles (rotini or elbow pasta can be substituted)
- 1/3 cup sour cream
- 4 oz. grated Gruyere cheese
- 2 Tbsp. chopped fresh dill, plus extra for garnish
- 2 Tbsp. chopped fresh chives, plus extra for garnish
- 2 cans (5 oz. each) albacore tuna, drained and broken into 1/2-inch chunks
- 2 cups coarsely crushed sour cream and onion-flavored potato chips, or as needed
DIRECTIONS
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish and set it aside.
- In a large heavy saucepan with tall sides, melt the butter over medium to medium-high heat. Add the chopped onion and celery, cooking until softened, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the softened vegetables and stir for about 1 minute. Gradually add the whole milk and half-and-half, then simmer the mixture until it begins to bubble and thickens, stirring occasionally, for about 5 to 7 minutes.
- Stir in the grated Parmesan cheese and dry mustard, seasoning the mixture with salt and pepper to taste. Remove the saucepan from heat and fold in the frozen peas.
- While the sauce is cooking, bring a large pot of salted water to a boil and cook the noodles until just al dente. Drain the noodles, reserving 1/2 cup of the cooking liquid. Transfer the noodles to a large mixing bowl.
- Pour the warm sauce over the cooked noodles, then add the sour cream, grated Gruyere cheese, dill, and chives. Gently mix to combine. Gradually incorporate the reserved cooking liquid until the mixture reaches your desired creaminess (you may not need to use all of it).
- Carefully fold in the tuna, ensuring some chunks remain intact.
- Transfer the mixture into the prepared baking dish and top with the crushed potato chips. Cover the dish loosely with foil and bake for 20 to 30 minutes, or until heated through.
- Remove the foil and bake uncovered for an additional 5 to 10 minutes, until the top is golden brown and the filling is bubbling.
- Remove from the oven, sprinkle with additional fresh dill and chives, and serve immediately. Enjoy!
