Saturday March 14th is National Potato Chip Day and in honor of that date we asked “The Cookie Rookie” Becky Hardin if she has the old favorite tuna noodle casserole she can share. Most people of a certain age had this made by either their mother or their grandmother and it is the height of “comfort food.”
We appreciate Becky for partnering with us and letting us use her recipes. Be sure you check out her website: TheCookieRookie.com. It is full of amazing recipes.
This tuna noodle casserole is the perfect family dish – I’ve never had a complaint! The sauce is so wonderfully creamy and the topping is wonderfully crispy.
Why We Love This Tuna Noodle Casserole Recipe
Noodles, creamy sauce, and a crunchy topping – life doesn’t get much better! Tuna noodle casserole is a traditional comfort food and it’s a classic for a reason.
- Comforting. The rich and creamy sauce paired with a crunchy topping is nostalgic and delicious!
- Pantry Staples. Canned tuna, water chestnuts, and chicken broth make this an easy recipe to throw together when you just can’t get to the grocery store.
- Freezer Meal. This casserole freezes beautifully, making it the perfect make-ahead meal for busy weeknights.
Variations on Easy Tuna Noodle Casserole
There are tons of ways to make this classic tuna casserole your own. You can use any short pasta shape, like fusilli or bowties. Feel free to swap the Gruyere for Cheddar or Monterey Jack. In place of the cream of mushroom soup, you can use cream of celery or cream of chicken. And finally, feel free to top the casserole with crushed Ritz crackers or Panko breadcrumbs.
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- 12 ounces dry egg noodles
- 12 ounces shredded Gruyere cheese divided
- 2 cups ruffled-style potato chips roughly crushed
- 2 slices hearty white bread torn into 1-inch pieces
- 5 tablespoons cold unsalted butter divided (⅝ stick)
- ½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- 1 teaspoon Herbs de Provence divided
- 12 ounces solid white albacore tuna packed in water (1 can)
- 8 ounces sliced water chestnuts drained (1 can)
- 2 tablespoons olive oil divided
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 onion chopped
- 3 tablespoons all-purpose flour
- 2 cups half-and-half or heavy cream
- 14.5 ounces unsalted chicken broth (1 can)
- ½ cup dry white wine
- 10.5 ounces cream of mushroom soup (1 can)
- 1½ cups frozen peas
- Chopped fresh parsley optional, for garnish
Instructions
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Adjust oven rack to middle position and preheat oven to 375°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
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Cook the noodles, to al dente, according to package directions. Drain and set aside.12 ounces dry egg noodles
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In the bowl of a food processor, fitted with the metal blade, add ¼ cup shredded cheese, potato chips, bread, 2 tablespoons butter, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried herbs. Process the mixture for about 10 pulses or until the mixture becomes medium-coarse crumbs; set aside.12 ounces shredded Gruyere cheese,2 cups ruffled-style potato chips,2 slices hearty white bread,5 tablespoons cold unsalted butter,½ teaspoon kosher salt,½ teaspoon freshly ground black pepper,1 teaspoon Herbs de Provence
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Drain the tuna in a fine-mesh strainer and press with a rubber spatula to extract as much water as possible. Place the tuna in a large bowl and use a fork to separate the chunks into smaller pieces.12 ounces solid white albacore tuna packed in water
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Add water chestnuts, 1 tablespoon oil, lemon juice, and the remaining ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon of herbs. Mix lightly; set aside.8 ounces sliced water chestnuts,2 tablespoons olive oil,2 tablespoons fresh lemon juice
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In a large skillet set over medium-low heat, add 1 tablespoon of oil, 1 tablespoon of butter, and the chopped onion. Cook and stir occasionally until onion is translucent and soft, about 6-8 minutes. Add the onions to the tuna mixture.1 onion
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Melt 2 tablespoons butter in the same skillet set over medium heat. Add flour and cook, whisking constantly, until flour is golden, 1-2 minutes. Slowly, while whisking constantly, add the half-and-half, chicken broth, and wine.3 tablespoons all-purpose flour,2 cups half-and-half,14.5 ounces unsalted chicken broth,½ cup dry white wine
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Bring to a boil and reduce the heat to medium-low; simmer 5-7 minutes or until slightly thickened.
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Remove from the heat and add the remaining cheese and the mushroom soup; stir until cheese is melted and mixture is smooth.10.5 ounces cream of mushroom soup
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Add the milk/cheese mixture to the tuna mixture and mix well.
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Add the drained pasta and toss until noodles are coated with the creamed mixture.
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Taste and season with salt and black pepper, if needed.
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Add frozen peas and stir to incorporate.1½ cups frozen peas
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Pour the mixture into the prepared casserole dish and top with the bread-crumb mixture.
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Bake at 375°F for 35-45 minutes or until golden and bubbly. Allow casserole to cool 5-10 minutes before serving.
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Garnish with chopped fresh parsley, if desired, and serve with toasty bread and simple salad.Chopped fresh parsley
Equipment
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9×13 Baking Pan
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Food Processor
