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Mom's Tuna Noodle Casserole

The tuna noodle casserole Mom made for us growing up: egg noodles and tuna in a creamy sour cream sauce, baked in a big dish under a crispy Parmesan crumb topping.

  • Main
  • Serves about 6
  • 350°F
  • About 1 hr
Gus' Family Recipe

Ingredients

For the casserole

  • 8 oz egg noodles
  • 2 cans tuna (about 5 oz each), drained
  • 1 1/2 cups sour cream (full-fat)
  • 3/4 cup milk, plus a little more if needed
  • 1 cup frozen mixed vegetables, or 1 small can mushrooms (about 4 oz), drained
  • 1 1/2 tsp salt
  • Black pepper, to taste

For the topping

  • 3/4 cup breadcrumbs (garlic breadcrumbs recommended)
  • 3/4 cup grated Parmesan (the shaker kind)
  • 6 tbsp butter, melted

Steps

  1. Heat the oven to 350°F.

  2. Cook the noodles: boil the egg noodles in salted water for 1 to 2 minutes less than the package says, so they're still a little firm. They finish cooking in the oven. Drain well.

  3. Mix: in a large bowl, gently stir together the noodles, tuna, sour cream, milk, vegetables or mushrooms (if using), salt and pepper. It will seem very wet. That's right: the noodles soak up the extra liquid as it bakes.

  4. Fill the dish: pour it into an ungreased casserole dish and spread it out evenly.

  5. Make the topping: stir together the breadcrumbs, Parmesan and melted butter until the crumbs look like wet sand. Sprinkle it evenly over the casserole.

  6. Bake uncovered for 35 to 40 minutes, until it's bubbling around the edges, the topping is golden and crisp, and the center reads about 165°F. Check it about halfway through: if it looks dry, drizzle a few tablespoons of milk around the edges.

  7. Rest 5 minutes before serving, so the sauce settles.

Cook's Notes

  • Why so wet going in? Egg noodles keep drinking up liquid in the oven. A casserole that looks just right before baking comes out dry.
  • Bake it uncovered. That's what makes the top crispy.
  • Use full-fat sour cream. Low-fat can turn grainy in the oven.
  • Canned tuna and Parmesan are already salty. If you're watching salt, start with 1 tsp, taste the mixture, and add more from there.
  • Make it ahead: assemble without the topping, cover and refrigerate up to a day. Add the topping and bake uncovered, allowing 10 to 15 extra minutes, until the center reads 165°F.