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 - WOODBURY (+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
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!