Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Total time: 1 h
Yield: 8 servings
Cuisine: american
Ingredients: 4 tablespoons unsalted butter, plus more for greasing the pan; Kosher salt and black pepper; 1 (12-ounce) bag dried egg noodles or other shaped pasta; 1 1/2 cups finely chopped celery (about 4 ribs); 1 large yellow or white onion, chopped; 1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick; 2 tablespoons drained capers, roughly chopped (optional); 2 large garlic cloves, minced; 1/3 cup all-purpose flour; 2 cups chicken or vegetable stock; 1 cup half-and-half or heavy cream; 1/4 cup dry sherry or dry white wine; 2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork; 1 cup frozen or fresh peas; 1/4 cup minced fresh parsley, plus more for serving (optional); 2 cups plain, salted potato chips, crushed

By Lidey Heuck

Updated April 3, 2020

Total Time: 1 hour
Rating: 4(1,479)
Comments: Read comments

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms — along with celery, onions, peas and parsley — makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe’s pièce de résistance is the potato chip topping.

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Ingredients

Yield:8 servings

4tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1(12-ounce) bag dried egg noodles or other shaped pasta
1½cups finely chopped celery (about 4 ribs)
1large yellow or white onion, chopped
1pound mushrooms (preferably cremini), trimmed and sliced ¼-inch thick
2tablespoons drained capers, roughly chopped (optional)
2large garlic cloves, minced
⅓cup all-purpose flour
2cups chicken or vegetable stock
1cup half-and-half or heavy cream
¼cup dry sherry or dry white wine
2(5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1cup frozen or fresh peas
¼cup minced fresh parsley, plus more for serving (optional)
2cups plain, salted potato chips, crushed

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
Step 2
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
Step 3
Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
Step 4
Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and ½ teaspoon pepper and bring to a boil.
Step 5
Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
Step 6
Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

Ratings

4 out of 5

1,479 user ratings

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Comments

Melissa P5 years ago

Comforting, but I found it bland. If I were to make this again I would try to amp up the flavor. You could double the amount of capers (don't bother chopping), mix in a cup or more of shredded parm, add dijon mustard to the béchamel sauce, put a layer of sharp cheddar on top (under the potato chips), or mix in white anchovies (the kind in vinegar).

Angie4 years ago

I used many of the recommended additions and it turned out great. Added a tsp of Dijon, doubled the capers without chopping, 2 anchovies in oil, extra can of tuna and 1 cup of freshly grated parm. Then a couple of my own edits: only 8oz of noodles, a can of white beans, dried herbs like thyme & tarragon. Will definitely be making this again.

Lulu in Minnesota5 years ago

This was good comfort food! I would add an extra can of tuna. I had no potato chips so I used panko bread crumbs and a little extra salt. A little Parmesan on top also.

Peter V1 week ago

I have made this both with and without the recommended addition of 1T Dijon mustard and 1C shredded parmesan, and I prefer it with those ingredients. I like this recipe a lot, but the problem with the potato chips is that they become soggy when refrigerated as leftovers. I think panko holds up better.

Jackie C1 month ago

I added the egg noodles to the sauce and cooked them while the sauce reduced. Used shredded sharp cheddar on top. Doubled the capers as recommended. Used whole milk instead of 1/2 and 1/2. Baked it a bit longer to get a crispiness on the edges and on top. Is delicious!

Moe C.1 month ago

As written, this recipe turns out a very dull dish. Probably worth keeping as a base and adding cheese, herbs, peppers, etc.. to make it more interesting.

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