Tuna Noodle Casserole With Potato Chips
A retro tuna noodle casserole with a crunchy potato chip topping.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Tuna Noodle Casserole With Potato Chips
Prep Time15 Minutes
Servings4
Cook Time35 Minutes
Ingredients
8 ounces egg noodles
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 small yellow onion, diced
8 ounces sliced mushrooms
½ teaspoon salt
½ teaspoon garlic powder
¼ cup flour
2 cups milk
1 cup chicken broth
8 ounces water-packed canned tuna, drained
2 cups shredded white cheddar cheese
1 cup crushed potato chips
Parsley, for garnish
Directions
- Heat oven to 350 F.
- Bring a pot of water to boil and cook the egg noodles according to package directions. Meanwhile, make the rest of the casserole.
- Heat a large saucepan over medium heat. Add the olive oil and butter.
- Once the butter is melted, add the onions and mushrooms, season with salt and garlic powder and cook until softened, about 8 to 10 minutes. Add the flour to the mushrooms and onions and cook for one minute, stirring continuously.
- Slowly whisk in the milk followed by the chicken broth. Cook for 3 to 4 minutes, until the sauce has thickened.
- Combine the sauce with the cooked noodles, tuna, and 1 cup of the shredded cheddar cheese.
- Pour the mixture into a greased 9×13-inch pan and then top with the remaining cheese and crushed potato chips. Bake for 20 minutes, until bubbling and golden brown.
- Serve immediately, topped with fresh chopped parsley. Enjoy!
15 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Creamette Extra Wide Egg Noodles, 12 Ounce
$3.49$0.29/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
Minnesota Creamery Unsalted Butter, 16 Ounce
$4.99$0.31/oz
Yellow Onions, 0.5 Pound
Huge Deal
$0.90 avg/ea was $1.15 avg/ea$1.79/lb
Giorgio Sliced White Mushrooms, 8 Ounce
2/$5 Deal
$2.50 was $2.99$0.31/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.59 was $7.59$2.75/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
L&B Organic Chicken Broth, 32 Ounce
Huge Deal
$3.29 was $4.79$0.10/oz
Wild Planet Wild Skipjack Tuna, 5 Ounce
2/$7 Huge Deal
$3.50 was $4.69$0.70/oz
Cabot Shredded Seriously Sharp White Cheddar Cheese, 8 Ounce
$4.99$0.62/oz
L&B Traditional Kettle Chips, 8 Ounce
$3.99$0.50/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Directions
- Heat oven to 350 F.
- Bring a pot of water to boil and cook the egg noodles according to package directions. Meanwhile, make the rest of the casserole.
- Heat a large saucepan over medium heat. Add the olive oil and butter.
- Once the butter is melted, add the onions and mushrooms, season with salt and garlic powder and cook until softened, about 8 to 10 minutes. Add the flour to the mushrooms and onions and cook for one minute, stirring continuously.
- Slowly whisk in the milk followed by the chicken broth. Cook for 3 to 4 minutes, until the sauce has thickened.
- Combine the sauce with the cooked noodles, tuna, and 1 cup of the shredded cheddar cheese.
- Pour the mixture into a greased 9×13-inch pan and then top with the remaining cheese and crushed potato chips. Bake for 20 minutes, until bubbling and golden brown.
- Serve immediately, topped with fresh chopped parsley. Enjoy!