Tuna Noodle Casserole – Pasta and tuna in a creamy sauce topped with cheese and french fried onions! The perfect casserole for busy weeknights!
I had a couple containers of French’s Fried Onions left over from the holidays, and I knew right away what I needed to do with them.
Make a casserole.
When it’s been a busy day and I haven’t taken any meat out of the freezer to thaw, I often make this tuna noodle casserole. Do you have those days, too? Dinner time rolls around and you begin to panic a little because you have no clue what you’re going to throw together?
Yep, we all have those days, believe me.
I’m 99% sure you’ll have all of the ingredients you need for this casserole. If you don’t have cream of chicken and mushroom soup, use a can of cream of chicken soup and a can of cream of mushroom soup.
If you don’t have the french fried onions, then sprinkle some crushed up Ritz crackers over the top.
So many times we find a recipe we want to make and are so disappointed because we don’t have one of the ingredients. I’m here to tell you it’s OKAY and there are plenty of ways to sub ingredients.
That’s why I love casseroles. They’re so forgiving.
And they taste even better the next day. Wouldn’t you agree?
Ready in 30 minutes, this tuna noodle casserole is a classic recipe that the whole family will love.
Just dig in, and remember, no worries if you don’t have all of the ingredients. Peas or no peas, rotini noodles or macaroni noodles, it’s going to be great!
- 3 cups rotini noodles
- 2 cans (10¾ ounces each) cream of chicken and mushroom soup
- 5 ounce can of tuna in water
- ½ cup frozen peas
- 1 cup shredded cheddar cheese
- 3 ounces French's fried onions
- Preheat oven to 350 degrees Fahrenheit.
- Boil and drain the rotini noodles.
- Mix soup, tuna and peas together in medium mixing bowl.
- Place in casserole dish and top with cheese.
- Bake for 25 minutes.
- Top with onions.
- Return to oven for 5 minutes or until onions are golden brown.