# What You Need:
→ Pasta
01 - 12 ounces wide egg noodles
→ Protein
02 - 2 cans (6 ounces each) tuna in water, drained
→ Vegetables
03 - 1 cup frozen peas
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup sliced mushrooms (optional)
07 - 2 tablespoons chopped fresh parsley
→ Sauce
08 - 1 can (10.5 ounces) condensed cream of mushroom soup
09 - 1 cup whole milk
10 - 1/2 cup sour cream
11 - 1 cup shredded cheddar cheese
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon dried thyme (optional)
→ Topping
15 - 1 1/2 cups crispy fried onions (store-bought)
16 - 1/2 cup breadcrumbs
17 - 2 tablespoons melted butter
# How To Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil egg noodles in salted water until al dente. Drain and set aside.
03 - In a skillet over medium heat, sauté onion and garlic in oil until softened, about 3 minutes. Add mushrooms if using and cook until tender.
04 - Combine condensed soup, milk, sour cream, shredded cheese, salt, pepper, and thyme in a large bowl. Whisk until smooth.
05 - Add cooked noodles, drained tuna, peas, sautéed vegetables, and parsley to the sauce. Stir gently to incorporate evenly.
06 - Pour the mixture into the prepared baking dish and spread uniformly.
07 - Mix breadcrumbs with melted butter. Evenly sprinkle over casserole, then top with crispy fried onions.
08 - Bake uncovered for 25 to 30 minutes until bubbling and the topping is golden brown.
09 - Allow casserole to rest for 5 minutes before serving to set.
