Tuna Noodle Casserole With Potato Chips
Servings:*
4 servingsIngredients
- 8 ounces egg noodles
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms
- ½ teaspoons salt
- ½ teaspoons garlic powder
- ¼ cup flour
- 2 cups milk
- 1 cup chicken broth
- 8 ounces water-packed canned tuna, drained
- 2 cups shredded white cheddar cheese
- 1 cup crushed potato chips
- Parsley, for garnish
Directions
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Heat oven to 350 F.
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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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Heat a large saucepan over medium heat. Add the olive oil and butter.
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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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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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Combine the sauce with the cooked noodles, tuna and 1 cup of the shredded cheddar cheese.
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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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Serve immediately, topped with fresh chopped parsley. Enjoy!