As the temperatures drop, this updated classic is almost guaranteed to warm you up. Forget everything you think you know about tuna casserole. This one will make even the most skeptical eater a fan. We swap out the cheap cans of soup and overwhelming amount of cheese and replace it with a silky, vegetable rich sauce, crispy crushed potato chips and a dusting of grated parmesan. Utilizing premium American Tuna transforms this creamy, from-scratch casserole into a meal that’s both comforting and consciously sourced.
Ingredients
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 large Carrot, small diced
4½ tablespoons unsalted butter
10 oz. crimini mushrooms, trimmed and sliced ¼-inch thick
½ cup frozen peas
¼ cup sherry or white wine
¼ cup all-purpose flour
2 cups home made chicken broth or good quality store bought chicken broth
2 cups whole milk
2 teaspoons fresh lemon juice
1 teaspoon salt
2 (6-oz.) can of American Tuna Albacore tuna, not drained
12 oz. egg noodles
2 cups crushed potato chips
2 oz. Parmesan cheese(1 cup)
Preparation
Step 1
Put oven rack in middle position and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
Step 2
Cook carrot, onion and celery in 1½ tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes.
Step 3
Sprinkle the flour over the top of the vegetables and stir to coat. Cook gently until the flour bits are incorporated and begin to turn golde. They will just begin to smell slightly nutty.
Step 4
Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. The sauce should coat the back of a spoon and resemble the texture of paint. Stir in mushroom mixture, peas, lemon juice, and salt. Flake tuna into sauce and stir gently. Season sauce with salt and pepper and remove from heat.
Step 4
Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and vegetable mixture and stir gently to combine. Transfer mixture to a lightly greased baking dish, spreading evenly.
Step 5
Sprinkle grated cheese evenly over casserole, followed by crushed potato chips. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.