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Tuna Noodle Potato-Chip Casserole
Rachel Kim

Tuna Noodle Potato-Chip Casserole

Tuna, peas and noodles sit in a cheddar mushroom sauce under the potato-chip top many grandmothers knew by heart. Fresh mushrooms replace condensed soup, but the casserole keeps its familiar shape. Add the chips only before baking so they stay crisp rather than absorbing refrigerator moisture.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 ounces wide egg noodles
  • 2 tablespoons olive oil
  • 12 ounces cremini mushrooms sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar
  • 3 cans tuna in water 5 ounces each, drained
  • 1 1/2 cups frozen peas
  • 2 cups ridged potato chips lightly crushed

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook noodles 2 minutes short of done and drain.
  2. Brown mushrooms in oil. Add butter, then flour for 1 minute, and whisk in milk, salt and pepper until thick. Remove from heat and stir in cheddar.
  3. Fold in noodles, tuna and peas and spread in the dish.
  4. Sprinkle crushed potato chips evenly over the top.
  5. Bake for 25 to 30 minutes until bubbling and golden. Rest 10 minutes.