Tuna Noodle Casserole
on Feb 13, 2021
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A fun spin on the classic Tuna Noodle Casserole that is full of tuna, peas, mushrooms, and topped with crunchy potato chips. This dish is easy to whip up and gets rave reviews every time.
Raise your hand if you ate tuna noodle casserole as a kid? I’m pretty sure it was a staple on many dinner tables. Imagine a classic tuna noodle casserole made with peas and mushrooms-pretty good on it’s own right?! But there is a fun twist- crushed potato chips are added and it makes the dish crunchy and so delicious.
Table of Contents
Tuna Noodle Casserole
I love making casseroles because they are quick, easy, and usually contain pantry staples. You are going to love this spin on a classic recipe. The chips really do add a lot of flavor and fun.
Tuna noodle casserole is an old school recipe that brings back all the memories. I love that you can make it ahead on a busy weeknight and it is totally kid friendly.
Can I substitute tuna for anything?
If you aren’t a huge fan of tuna, you can add canned chicken instead, it’s delicious with both!
What should I serve with tuna noodle casserole?
This really could be an all-in-one meal because it contains your protein, carbs, and vegetables. But you can also add a green salad or a loaf of bread if you want to bulk up the meal a bit.
Can you freeze tuna noodle casserole?
This casserole is a great one to make in advance and freeze for later. Assemble the casserole but don’t put the chips on top or bake. It freezes great when stored in an airtight container. When you are ready to eat the casserole, put it in the fridge overnight to thaw and it will be ready to put in the oven at dinner time. Add the topping before baking.
More casserole recipes:
- One Pan Chicken Enchilada Casserole
- French Toast Casserole
- Easy Egg and Potato Breakfast Casserole
- One Pot Chicken Broccoli Rice Casserole
Tuna Noodle Casserole
Ingredients
- 1 cup Monterey Jack cheese
- 1 cup sharp cheddar cheese
- 2 cups potato chips, crushed
- 2 slices white sandwich bread, torn into 1-inch pieces
- 6 tablespoons unsalted butter
- salt
- pepper
- 3 6 oz cans solid white tuna in water
- 2 tablespoons vegetable oil
- 2 teaspoons lemon juice
- 12 ounces wide egg noodles
- 10 ounces white mushrooms, trimmed and sliced ¼-inch thick
- 1 onion, chopped fine
- 1 red bell pepper, chopped fine
- 3 tablespoons all-purpose flour
- 3 ½ cups half-and-half
- 1 ½ cups chicken broth
- 1 ½ cups frozen peas
Instructions
- Adjust oven rack to middle position and preheat oven to 425℉.
- Mix together cheeses in a small bowl. In a food processor, pulse potato chips, bread, ¼ cup of the cheese mixture, 2 tablespoons butter, ¼ teaspoon salt, and ¼ teaspoon pepper until coarsely ground (about 8 pulses). Set aside.
- Place tuna in a mesh strainer and press dry with paper towels. Transfer to a large bowl. In a small bowl, microwave oil, lemon juice, ½ teaspoon salt, and ½ teaspoon pepper for 30 seconds. Stir oil mixture into tuna and let sit for 10 minutes.
- Bring 4 quarts of water to boil in a Dutch oven. Add pasta and 1 tablespoon salt. Cook until noodles are al dente. Drain pasta and rinse under cold water. Drain again and set noodles aside.
- Dry the empty Dutch oven. Add 1 tablespoon butter and melt over medium-high heat. Add ¼ teaspoon salt and mushrooms. Cook 6-8 minutes until liquid evaporates and mushrooms are browned. Transfer mushrooms into the bowl with the tuna.
- Add 1 tablespoon butter, onion, and bell pepper to Dutch oven and cook for 5 to 7 minutes until softened. Transfer onion and bell pepper to the bowl with the tuna and mushrooms.
- Add remaining 2 tablespoons of butter to the dutch oven and melt over medium heat. Add flour and whisk constantly for about 1 minute, until golden brown. Slowly whisk in half-and-half and chicken broth. Bring to boil. Reduce heat to medium-low and simmer for 5 to 7 minutes, until slightly thickened.
- Remove Dutch oven from heat. Whisk in remaining cheese mixture until smooth. Stir in pasta, tuna mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper. Transfer mixture into a 9 inch by 13 inch pan. Top with bread-crumb mixture.
- Bake for 12 to 14 minutes, until golden brown. Let the casserole cool for 10 minutes. Serve hot.
Notes
- There’s some flexibility with this recipe. If you’d like to use a different vegetable or swap out what cheese you are using, feel free to do so.
Nutrition
This recipe is from the America’s Test Kitchen Family Cookbook. It’s one of my favorite books!
You are going to love this fun spin on this classic tuna noodle casserole recipe. Enjoy from my kitchen to yours.
