Tuna Noodle Casserole With Potato Chips
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!
4 to 6 servings
Preparation time: 15 minutes
Cook time: 35 minutes
8 ounces egg noodles
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 small yellow onion, diced
8 ounces sliced mushrooms
½ teaspoon salt
½ teaspoon 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
- Heat oven to 350 F.
- Bring a pot of water to boil and cook the egg noodles according to package directions. Meanwhile, make the rest of the casserole.
- Heat a large saucepan over medium heat. Add the olive oil and butter.
- 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.
- Slowly whisk in the milk followed by the chicken broth. Cook for 3 to 4 minutes, until the sauce has thickened.
- Combine the sauce with the cooked noodles, tuna and 1 cup of the shredded cheddar cheese.
- 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.
- Serve immediately, topped with fresh chopped parsley. Enjoy!