This Sour Cream And Onion Tuna Noodle Casserole Is A Real Touch Down

I believe that even the pickiest of eaters will give this sour cream and onion tuna noodle casserole two thumbs up. It really is good and tastes way better than the traditional recipe. Here’s what Rhee Drummond of The Pioneer woman had to say about it:

“I have one more casserole recipe to share with you before spring truly breaks forth and our menu planning turns to grilling and salads and all good things fresh from the garden and farmers market. This series of casseroles has been a fun and delicious ride so far, and now I’m super excited to share this Sour Cream and Onion Tuna Noodle Casserole. It’s an old school dish with some hip, fun twists. I promise you, you’ve never tasted tuna noodle casserole this good!”

Are you ready to make some tuna noodle casserole? Good! let’s get crackin’!

Ingredients

6 Tablespoons Land O Lakes Unsalted Butter, Plus A Bit More For Buttering The Baking Dish

1 Large Yellow Onion, Finely Chopped

3 stalks Celery, Chopped

3 cloves Garlic, Minced

1/3 cup Gold Medal All-purpose Flour

2 cups Whole TruMoo Milk

3/4 cups Half-and-half

1/4 cup Kraft Grated Parmesan

1 teaspoon McCormick Dry Mustard

Morton Kosher Salt And Freshly Ground Black Pepper

1-1/2 cup Green Giant Frozen Peas

16 ounces, weight Cavatappi Noodles (Rotini Or Elbow Would Be A Good Substitute)

1/3 cup Daisy Sour Cream

4 ounces, weight Grated Gruyere Cheese

2 Tablespoons Chopped Fresh Dill, Plus A Bit More For Garnish

2 Tablespoons Chopped Fresh Chives, Plus A Bit More For Garnish

2 cans (5 Oz. Size) Starkist Albacore Tuna, Drained, Broken Into 1/2-inch Chunks

2 cups Lays Coarsely Crushed Sour Cream And Onion Flavored Potato Chips, Or As Needed

Instructions

Preheat oven to 375°F. Lightly butter the insides of a large baking dish and set aside.

Heat butter in a large heavy saucepan with tall sides over medium to medium-high heat. Add onion and celery and cook until just softened, about 5 to 7 minutes. Stir in garlic and cook for 1 minute more. Sprinkle flour over the top and stir lightly for 1 minute. Slowly add milk and half-and-half, and then simmer until mixture is lightly bubbling and thickened, stirring occasionally for about 5 to 7 minutes. Stir in Parmesan and dry mustard, and then season to taste with salt and pepper. Remove saucepan from heat and stir in peas.

While sauce is cooking in the saucepan, cook noodles in a large pot of boiling salted water until just al dente. Drain noodles, reserving 1/2 cup of noodle cooking liquid. Transfer noodles to a very large mixing bowl. Pour warm sauce over noodles. Then add sour cream, Gruyere, dill, and chives, and fold to blend. Add reserved noodle cooking liquid a bit at a time until mixture is creamy and moistened to your liking (you may not want to use the full 1/2 cup of liquid). Fold in tuna, taking care to leave some chunks intact.

Transfer mixture to prepared baking dish. Sprinkle with crushed potato chips. Tent dish loosely with foil and bake for 20 to 30 minutes, or until hot throughout. Remove foil and bake uncovered for another 5 to 10 minutes, or until top is golden brown and the filling bubbles. Remove from oven, sprinkle with a bit more fresh chopped dill and chives, and serve immediately.

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Quick Tip: Serve this casserole with fresh bread and fruit.

Thank you to The Pioneer Woman for this great recipe.