Tuna Noodle Casserole
Get ready for a nostalgic culinary journey! This Tuna Noodle Casserole recipe is straight from my grandma’s cookbook, a true blast from the past.
This isn’t your average boxed-mix version. Oh no, this recipe embraces the art of homemade goodness, starting with a creamy mushroom sauce made from scratch. Imagine tender egg noodles mingling with flaked tuna, all bathed in a rich, savory sauce. But the real magic happens on top: a crunchy layer of crushed potato chips adds a delightful textural contrast and a satisfying crunch with every bite. This classic casserole is a comforting reminder of simpler times and the love that goes into homemade cooking. So gather your ingredients, put on some old-timey tunes, and prepare to savor a taste of culinary history.
Ingredients
Ingredients:
- 2 Tbs butter
- 1/2 cup sweet onion, diced
- 1/2 cup celery, diced
- 1/2 tsp garlic, diced
- 16 oz button mushrooms, sliced
- 1/2 tsp dried tyme
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1/2 cup all purpose flour
- Salt and pepper to taste
- 2/3 cup frozen peas, thawed
- 2 5oz cans tuna, drained
- 1 1/2 cups colby jack cheese, shredded
- 1 Tbs fresh parsley, chopped
- 1 package wide egg noodles, cooked & drained
Topping:
- 2 cups potato chips, crushed
- 2 Tbs butter, melted
- 3/4 tsp dill weed
Instructions
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Preheat the oven to 425 degrees F.
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Boil noodles al dente according to package directions. Drain and rinse under cold water then add to a large bowl.
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In a large saucepan or skillet over medium – high heat, melt butter. Add diced onions and celery and saute until softened and lightly browned, about 5 to 7 minutes. Add minced garlic and saute a few more minutes until fragrant.
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Add mushrooms to the onions and celery and cook until they have released most of their liquid, about 5-7 minutes. Add dried thyme and chicken stock to the saucepan and combine then bring to a simmer.
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In a measuring cup, add your milk and flour then whisk together until well combined. Stir in the milk mixture and cook until the sauce has thickened, about 1 minute. Season with Salt and pepper to taste.
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Mix in peas, tuna, shredded cheese and parsley.
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In the bowl you added the noodles to, add your tuna mushroom sauce and combine well then transfer the mixture into a 9 x 13 in baking dish
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To make the topping, in a medium bowl combine crushed potato chips, melted butter and dill weed then evenly top onto the noodle mixture.
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Bake in the preheated oven uncovered until bubbly and the potato chips are golden brown, about 15-20 minutes. Serve hot and enjoy!
Notes
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This can be made a day ahead and the topping the day of.
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Store leftovers covered in the refrigerator for up to 4 days.
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