Typhur Dome Tuna Noodle Casserole

A fast, creamy tuna noodle casserole made for the Typhur Dome air fryer, using cream of mushroom soup and sour cream for rich flavor and a crunchy chip topping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Noodles: Boil the egg noodles in salted water on the stove until just al dente. Drain well and set aside.

Step 2

Mix the Base: In a medium bowl, combine the condensed cream of mushroom soup, sour cream, minced garlic, and white wine (if using). Stir until smooth.

Step 3

Combine: Gently fold the drained tuna and cooked egg noodles into the soup mixture until completely coated.

Step 4

Prepare the Dish: Transfer the mixture into an air fryer-safe baking dish that fits comfortably inside the Typhur Dome basket. Even out the top with a spatula.

Step 5

Add Crunch: Scatter the crushed potato chips or crackers evenly over the top of the casserole. Do not cover.

Step 6

Air Fry: Place the dish in the Typhur Dome. Select REHEAT mode (top heating element, high fan speed). Set the temperature to 350°F (175°C) and cook uncovered for 8 to 10 minutes until the sauce bubbles and the topping is golden brown. Check at the 7-minute mark to ensure the top doesn't over-brown.