This Sour Cream and Onion Tuna Noodle Casserole includes some hip, fun twists on an old school dish!
If you look in most any church or community cookbook, you’re apt to find at least a few versions of tuna noodle casserole, all using some kind of canned cream soup. In this recipe, I’ve ditched the canned soups for a much tastier homemade roux-thickened sauce. Plus, I used fun and twisty cavatappi noodles and covered the casserole in crushed sour cream and onion flavored potato chips. If you grew up eating tuna noodle casserole, this dish is going to taste familiar, yet sooooooo much better!
I created this Sour Cream and Onion Tuna Noodle Casserole for The Pioneer Woman’s website, where I am a regular contributor to Ree’s Food & Friends section. Click here to read the full post on The Pioneer Woman’s site!
The flavors sound amazing in this delicious noodle casserole recipe!
We were a Hot Dish house growing up and I loved every time we had it. Such total comfort food. That’s what casseroles are all about… comfort (and serving large groups of people). Beautifully done, Brenda!
the update on this classic is one I can get behind!
So many memories of Tuna Casserole! Â This looks great!Â
My mom made tuna noodle casserole every monday when I was growing! This brings back a lot of memories! Can’t wait to make!
It’s like my favorite sour cream and onion chips…but in dinner form! I LOVE this!! Pinned!
The classics are the best, this looks fantastic Brenda!!
Total comfort food!
Going to check the recipe on Ree’s blog now! I’m a wee bit obsessed with all things Sour Cream and Onion, so this is my kind of comfort food!
Yum – thank you and have a Wonderful Monday.