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Tuna Noodle Casserole with Potato Chip Crust
Melissa Hart

Tuna Noodle Casserole with Potato Chip Crust

Tuna noodle casserole is better than its beige reputation when the noodles stay firm and the sauce is made in the pan. Peas provide sweetness, while crushed potato chips make the top salty and crisp. This is exactly the kind of weeknight economy cooking worth keeping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz wide egg noodles
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 cans tuna in water 5 oz each, drained
  • 1 cup frozen peas
  • 1 cup shredded sharp cheddar cheese
  • 2 cups ridged potato chips lightly crushed

Method
 

  1. Boil the egg noodles in salted water for 2 minutes less than the package directs, then drain them well.
  2. Melt the butter in a skillet over medium-high heat and cook the mushrooms for 6 minutes until browned and dry.
  3. Stir in the flour for 1 minute, whisk in the milk, salt and pepper and simmer for 4 minutes until thickened.
  4. Fold in the tuna, peas, cheddar and noodles and spread the mixture in a greased 9-by-13-inch baking dish.
  5. Cover evenly with crushed potato chips and bake at 375°F for 20 minutes until bubbling at the edges.