Ready in under 45 minutes, this classic and comforting casserole features tuna, onions, mushrooms, peas and cheese in a creamy sauce topped with more cheese and crunchy French fried onions! So flavorful, and sure to satisfy the entire family!
12 ounce package egg noodles
1/4 cup chopped onions
2 Tablespoons butter
2 cups shredded cheddar cheese, divided
1 cup frozen peas
11 ounces tuna, undrained
10.75 ounce can condensed cream of mushroom soup
10.75 ounce can condensed cream of celery soup
1/2 cup milk
4.5 ounce can sliced mushrooms, drained
1 teaspoon salt
1/4 teaspoon black pepper
6 ounce container French fried onions
Preheat oven to 375º Fahrenheit.
Boil a pot of lightly salted water. Cook egg noodles for 8-10 minutes or until al dente, drain. Set aside.
Sauté the chopped onions in a small saucepan with 2 tablespoons butter for 3-4 minutes.
Add the sautéed onions, 1 cup shredded cheese, peas, tuna, soup, milk, mushrooms, salt, pepper and noodles to a large bowl and mix thoroughly.
Transfer to a 9×13″ baking dish and top with remaining 1 cup cheese.
Cover baking dish with aluminum foil.
Bake for 30 minutes.
Remove aluminum foil, top with French fried onions. Bake for 5 additional minutes.