Full disclosure: This is not the easiest tuna noodle casserole recipe out there. And that’s because we nixed canned soup in favor of a homemade take on cream of mushroom soup that’s enriched not with whole milk, but with heavy cream—we promise the minimal extra effort is worth it. There’s no canned tuna, either. Instead, we call for jars of olive-oil-packed tuna, which ensures the fish stays moist and tender while the casserole is baked in the oven. Mushy macaroni? That’s gone, too, in favor of perfectly cooked egg noodles. All in all, it’s a major upgrade while remaining squarely in the realm of comfort food.
Texture is king in a tuna casserole. So, don’t follow the pasta’s package directions. Undercooking the noodles ensures the final dish will still retain some bite. As they cool, you’ll sauté diced vegetables in melted butter and make a quick roux to serve as the base for the creamy sauce that holds everything together. For the topping, we nixed ho-hum breadcrumbs for salty, crispy potato chips. But these are not crushed potato chips; instead, we tuck whole chips upright into the mix to give this family favorite a wonderfully crunchy element that turns golden brown, not soggy-sad.
With a prep time of about 45 minutes, this hearty main dish is an ambitious but achievable weeknight dinner, but it’s also a great thing to make on Sunday night so you can enjoy leftovers in the coming days. Use the cook time to make an old-school Italian salad to serve alongside.
Recipe information
Total Time
45 minutes
Yield
8 Servings
Ingredients
½
12
1
1
10
¼
1
2
¼
2½
1
6
2
2
2
1
½
2
Preparation
Step 1
Preheat oven to 400°. Grease a 13x9" baking dish with 1 Tbsp. unsalted butter.
Step 2
Cook 12 oz. dried curly egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta; let cool.
Step 3
Melt 4 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 large onion, finely chopped, and 1 medium leek, white and pale green parts only, finely chopped; cook, stirring, until soft but not brown, 8–10 minutes. Increase heat to medium-high and add 10 oz. mushrooms (such as crimini, shiitake, and/or button mushrooms), chopped. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4–6 minutes. Add ¼ cup white wine and reduce until skillet is almost dry, about 2 minutes; season with kosher salt and freshly ground black pepper. Stir in 1 Tbsp. Worcestershire sauce and 2 tsp. finely chopped thyme.
Step 4
Melt remaining 4 Tbsp. unsalted butter in a medium pot over medium-low heat. Whisk in ¼ cup (31 g) all-purpose flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add 2½ cups homemade chicken stock or low-sodium chicken broth and bring to a boil. Reduce heat to medium and add 1 cup heavy cream, 6 oz. white cheddar, grated, and 2 tsp. hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.
Step 5
Gently fold mushroom mixture, cream mixture, cooked noodles, and two 6-oz. jars oil-packed tuna, drained, broken into small pieces, in a large bowl; taste and adjust seasonings if needed.
Step 6
Transfer tuna mixture to prepared baking dish. Press 2 cups potato chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15–20 minutes. Zest one quarter of 1 lemon over casserole. Let sit 5 minutes, then top with ½ cup dill, coarsely chopped, and 2 Tbsp. finely chopped chives.
Editor’s note: This recipe was originally published in February 2016 as part of BA’s Best, a collection of our essential recipes. Head this way for more of our best casserole recipes →
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