Simple tuna noodle casserole with potato chip crust - made from scratch with no "cream of" soup, yet is easy to make and more delicious than the original!
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr
12-ounce bag whole grain egg noodles
5 tablespoons butter
½ medium onion, peeled and finely diced
3-4 cloves garlic, peeled and minced
1 ¾ teaspoons coarse salt
1 teaspoon celery salt
1 teaspoon dried mustard powder
½ teaspoon black pepper
Pinch cayenne pepper
4 tablespoons all-purpose flour
3 cups unsalted vegetable or chicken stock
1 ½ cups low fat milk
3 2.6-ounce pouches tuna (or canned, drained)
1 cup frozen spring peas (or canned, drained)
Splash fresh lemon juice (optional)
¼ cup freshly grated Parmesan cheese
2-ounces potato chips, crushed
Preheat the oven to 375 degrees.
Bring a large pot of water to a boil. Cook the egg noodles according to package directions. Drain and set aside.
In a large Dutch oven or large oven-safe pot, heat butter to medium. Once melted, add the onion and sauté 4-5 minutes or until soft. Stir in the garlic, salt, celery salt, mustard powder, black pepper and cayenne. Stir in the flour.
Increase heat and vigorously whisk in the chicken stock and bring to a simmer, continuing to whisk as it thickens. Whisk in the milk, bring to a simmer, then reduce the heat to medium-low and let simmer 4-5 minutes or until thickened. Stir in the tuna, peas, lemon juice (if using) and Parmesan cheese. If sauce is too thick, whisk in additional stock or milk, ¼ cup at a time. Taste and adjust the seasoning. Fold in the cooked egg noodles until combined with the sauce.
Sprinkle the crushed potato chips on top. Bake 20-25 minutes or until chips are lightly browned and the sauce is bubbly.
Serving Size:1/8 of recipe
Keywords: satisfying, comfort, delicious, easy, ideas, family friendly