Full disclosure: This is not the easiest tuna noodle casserole recipe out there. And that’s because we nixed the canned soup in favor of a homemade take on cream of mushroom soup—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. Overcooked macaroni? That’s gone too in favor of perfectly cooked egg noodles. All in all, it’s a major upgrade.
Texture is king in tuna noodle casserole recipes. So don’t follow the pasta’s package directions. Undercooking ensures the final dish won’t be mushy. As the noodles cool you’ll sauté diced vegetables in melted butter and make a quick roux to serve as the base for the creamy sauce enriched with cheddar cheese that holds everything together.
Combine everything and give it a taste for seasoning before transferring to a baking dish and moving on to the crispy potato chip topping. Don’t be tempted to use crushed potato chips here. Instead, tuck whole chips upright into the mix to give this family-favorite comfort food a wonderfully crunchy element that’ll turn golden brown and not get soggy.
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 days to come. Use the cook time to make an old-school Italian salad to serve alongside.
Recipe information
Total Time
45 minutes
Yield
8 Servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Grease a 13x9" baking dish with 1 Tbsp. butter.
Step 2
Cook 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. butter in a large skillet over medium heat. Add onion and leek; cook, stirring, until soft but not brown, 8–10 minutes. Increase heat to medium-high and add mushrooms. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4–6 minutes. Add wine and reduce until skillet is almost dry, about 2 minutes; season with salt and pepper. Stir in Worcestershire and thyme.
Step 4
Melt remaining 4 Tbsp. butter in a medium pot over medium-low heat. Whisk in flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add chicken stock and bring to a boil. Reduce heat to medium and add cream, cheddar, and hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.
Step 5
Gently fold mushroom mixture, cream mixture, noodles, and tuna in a large bowl; taste and adjust seasonings if needed.
Step 6
Transfer tuna mixture to prepared baking dish. Press 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 the lemon over casserole. Let sit 5 minutes, then top with dill and 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 →
