Tuna Noodle Casserole Recipe

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: people

Calories: 785kcal

Author: Becky Hardin

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.

Step-by-step photos can be seen below the recipe card.

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Equipment

Ingredients

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

Adjust oven rack to middle position and preheat oven to 375°F. Spray a 9x13-inch casserole dish with nonstick cooking spray.
Cook the noodles, to al dente, according to package directions. Drain and set aside.
12 ounces dry egg noodles
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
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
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
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
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
Bring to a boil and reduce the heat to medium-low; simmer 5-7 minutes or until slightly thickened.
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
Add the milk/cheese mixture to the tuna mixture and mix well.
Add the drained pasta and toss until noodles are coated with the creamed mixture.
Taste and season with salt and black pepper, if needed.
Add frozen peas and stir to incorporate.
1½ cups frozen peas
Pour the mixture into the prepared casserole dish and top with the bread-crumb mixture.
Bake at 375°F for 35-45 minutes or until golden and bubbly. Allow casserole to cool 5-10 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve with toasty bread and simple salad.
Chopped fresh parsley

Notes

Make this casserole in a 9x13-inch oven-proof casserole dish and grease it before you add the ingredients.

Bake the casserole in a preheated oven so that it cooks evenly.

If the top of the casserole starts to brown too quickly you can cover it with foil.

Storage: Store tuna noodle casserole tightly covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition