Best ever tuna noodle casserole with all the traditional ingredients like egg noodles, tuna, and peas, as well as fresh red bell pepper and sharp cheddar cheese. Topped with everyone’s favorite crunchy, French fried onions, this tuna noodle casserole recipe is a always a huge hit. This creamy, veggie loaded dish earns the title BEST EVER tuna noodle casserole!
So, what makes this tuna noodle casserole the BEST EVER? A couple things. First, how moist it is. The tuna and noodles are well coated in a creamy sauce made of butter and cream of mushroom soup. Second, it has red bell peppers and sharp cheddar cheese which gives it additional flavor. If you’ve never tried tuna casserole with red bell pepper, you’re really missing out! It really jazzes up the entire dish.
Oh, and the French fried onion topping! Don’t you love French fried onions on top of green bean casserole?! I sure do. And, you get those irresistible, salty crunchy onions in every bite.
I don’t know what your feelings are about tuna casserole, but it seems like a lot of people don’t like it…
What’s with that?! I get that some people are never going to like tuna or seafood, but I think the real reason is that most people have never tasted a fantastic, top-notch tuna casserole. Because, I mean, look at this beautiful casserole!
There are a lot of classic, home-style dishes that get a bad rap. For instance meatloaf (or as school cafeterias call it “mystery meat”- yuck). The truth is that meatloaf, when done correctly, is to die for. One of my favorite entrees of all time is Ina Garten’s turkey meatloaf.
(Ina, if you’re reading this, will you and Jeffrey adopt me? Or, at the very least let me crash one of your garden parties? Sleep on it and get back to me!).
So, point is- tuna noodle casserole is a delicious, comforting, classic dish that when done correctly is a knock-out. You’ve got to try this best ever tuna noodle casserole so you know what I’m talking about. With so many flavorful ingredients, it just might be your new favorite dish!
An important note about this recipe is: do not overcook the noodles or vegetables. If you do, the casserole will taste mushy and lose its texture. So, make sure to cook the noodles al dente and follow the recipe precisely.
Oh, and exciting news! Unwed Housewife is getting a new and improved website. Stop by later this week to check it out.
- 8 oz. broad egg noodles
- 1 tablespoon butter
- 1/3 cup onion, chopped
- 1 red bell pepper, chopped
- ¾ cup frozen peas
- 2 (10.75 oz.) cans condensed cream of mushroom soup
- 1 (12 oz.) can of tuna in water, drained and flaked
- 1 and ½ cups sharp cheddar cheese, shredded and divided
- 1 and ½ cups French fried onions
- Preheat oven to 350 °F. Set aside a 2 quart baking dish.
- Bring a covered pot of water to boil. Cook egg noodles until al dente according to package instructions, approximately 7 minutes. Drain noodles. Run noodles under warm water. Drain noodles again. Set aside in large bowl.
- Melt butter in a frying pan on medium heat. Add onions and cook until translucent (about 4 minutes), stirring occasionally. Add bell pepper and cook for 1 minute. Add peas and soup. Stir well.
- Pour mixture over noodles in large bowl. Add tuna and ½ cup cheese. Mix well until fully combined.
- Pour into 2 quart baking dish and smooth down until even. Sprinkle 1 cup cheese on top. Place in preheated oven. Bake for 15 minutes.
- Remove from oven and sprinkle French onions on top. Bake an additional 5 minutes. Let cool 5 minutes before serving.
Another great entree to check out is this turkey shepherd’s pie. Good stuff!