Tuna Noodle Casserole with Potato Chip Topping
This comforting Tuna Noodle Casserole features a creamy, savory mushroom sauce, tender pasta, and flaked tuna, all topped with a unique and satisfying crispy layer of crumbled potato chips and sharp Cheddar cheese. It's an easy-to-make, family-friendly dish perfect for a quick and hearty meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 2-Quart Casserole Dish For baking
- 1 Large Skillet For preparing the sauce
- 1 Whisk For smooth sauce consistency
- 1 Cutting Board and Chef's Knife For ingredient preparation
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter plus more for the baking dish
- 1 medium onion finely chopped
- 8 ounces cremini mushrooms sliced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 8 ounces medium pasta shells about 3 cups
- One 6-ounce jar Italian tuna in olive oil drained and flaked
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cups grated sharp white Cheddar
- 1 1/2 cups crumbled flavored potato chips such as salt-and-vinegar, onion or jalapeno
Instructions
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
- Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.
Notes
1. Quality Tuna Matters: Using good quality Italian tuna packed in olive oil elevates the dish significantly. Its rich flavor and texture are superior to water-packed varieties.2. Mushroom Browning: Ensure the mushrooms truly brown and release their liquid. This step is crucial for developing deep, savory umami flavors in the sauce.3. Sauce Consistency: Whisk the flour into the butter and mushrooms thoroughly before gradually adding liquids to prevent lumps. Simmer until the sauce coats the back of a spoon for optimal creaminess.4. Al Dente Pasta: Cook the pasta slightly under al dente as it will continue to cook in the oven, preventing a mushy texture.5. Chip Topping: For maximum crispness, sprinkle the potato chips right before baking. Consider a mix of flavors (e.g., salt-and-vinegar with a hint of onion) for added complexity. A pinch of fresh thyme or chives stirred into the mix just before baking can add an aromatic lift.