Tuna Noodle Casserole with Potato Chips
June 25, 2024
Twin Cities food blogger greens & chocolate is taking us back in time with a modern update on tuna noodle casserole. But don’t worry! She would never, ever, ever skip the potato chips on top.
When it comes to nostalgic meals, tuna noodle casserole ranks pretty high for me. I don’t remember being particularly excited about eating it as a kid, but these days the casserole brings up cozy feelings of being back home.
While my mom made it with cream of mushroom soup, I knew I wanted to make it completely from scratch. So, I took this classic casserole and put a modern-day spin on it. I nixed the cream of mushroom soup and made my own creamy mushroom sauce — and for a little extra effort, I got a big payoff in flavor! Then I added crushed potato chips. You really can’t go wrong with a crunchy, salty potato chip topping, right? Finally, I added some sharp white cheddar cheese. The cheese adds flavor and makes the casserole extra creamy.
I did, however, keep one important ingredient from the classic recipe, and that’s the egg noodles. I’ve seen recipes that use other types of pasta, but I just love silky egg noodles in this casserole. They pair perfectly with the homemade cream sauce.
This tuna noodle casserole is a total crowd-pleaser that your family will love!
SERVINGS
4-6
PREP TIME
15 min
COOK TIME
35 min
Ingredients
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8ounces egg noodles
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1tablespoon extra virgin olive oil
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1tablespoon butter
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1small yellow onion, diced
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8ounces sliced mushrooms
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1/2teaspoon salt
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1/2teaspoon garlic powder
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1/4cup flour
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2cups milk
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1cup chicken broth
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8ounces water-packed canned tuna, drained
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2cups shredded white cheddar cheese
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1cup crushed potato chips
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Parsley, for garnish
Directions
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1
Heat oven to 350 F.
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2
Bring a pot of water to boil and cook the egg noodles according to package directions. Meanwhile, make the rest of the casserole.
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3
Heat a large saucepan over medium heat. Add the olive oil and butter.
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4
Once the butter is melted, add the onions and mushrooms, season with salt and garlic powder and cook until softened, about 8 to 10 minutes. Add the flour to the mushrooms and onions and cook for one minute, stirring continuously.
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5
Slowly whisk in the milk followed by the chicken broth. Cook for 3 to 4 minutes, until the sauce has thickened.
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6
Combine the sauce with the cooked noodles, tuna and 1 cup of the shredded cheddar cheese.
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7
Pour the mixture into a greased 9×13-inch pan and then top with the remaining cheese and crushed potato chips. Bake for 20 minutes, until bubbling and golden brown.
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8
Serve immediately, topped with fresh chopped parsley. Enjoy!