Herby Tuna Noodle Casserole with Potato Chip-Parm Topping
HOME > Recipes > Herby Tuna Noodle Casserole with Potato Chip-Parm Topping

Herby Tuna Noodle Casserole with Potato Chip-Parm Topping

"Once again, I'm updating a classic, this time with fresh herbs and a potato chip-parm topping." —Rachael Ray

Ingredients

  • 6 tbsp. butter

  • ¾ lb. white, cremini, or stemmed shiitake mushrooms, sliced

  • 2 large shallots or 1 medium onion, finely chopped

  • 1 large stalk celery with leafy top, finely chopped

  • 2 large cloves garlic, finely chopped

  • Salt and 1 tsp. finely ground white or black pepper

  • ¼ cup flour

  • ½ cup white wine or 1/3 cup dry sherry

  • 1 cup chicken stock

  • 1 cup whole milk

  • 1 bag (12 oz.) wide egg noodles

  • 1 cup (loosely packed) mixed fresh dill, chives, and flat-leaf parsley leaves, finely chopped

  • ½ cup sour cream or crème fraîche

  • 1 rounded tbsp. Dijon mustard

  • ½ cup frozen peas

  • 2 cans (5 to 6 oz. each) sustainable tuna, drained and flaked

  • 1 ½ cups crushed potato chips (about 3 oz.)

  • 1 cup grated Parmigiano-Reggiano (about 4 oz.)

  • ¼ cup chopped drained cornichons

Preparation

  • Step 1

    Bring a large pot of water to a boil for noodles.

  • Step 2

    Preheat the broiler. Or position a rack in the center of the oven and preheat to 450°.

  • Step 3

    In a large skillet or pot, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Reduce heat a bit. Add the shallots, celery, and garlic. Season with salt and 1 tsp. pepper. Cook, stirring often, until the vegetables soften, about 3 minutes. Add the flour and stir to coat the vegetables. Add the wine and cook until absorbed, about 30 seconds. Whisk in the stock and bring to a bubble. Add the milk and cook until the sauce thickens and reduces by about a third, about 3 minutes.

  • Step 4

    Meanwhile, salt the boiling water and add the noodles. Cook until the noodles are almost tender, about 5 minutes. Reserve 1/2 cup of the cooking water, then drain the noodles.

  • Step 5

    Add half the herbs, the sour cream, and Dijon to the sauce. Stir in the peas and cook until heated through, about 1 minute. Fold in the tuna. Add the noodles and toss until coated, adding the cooking water if needed to thin the sauce. Transfer to a 3-quart casserole dish.

  • Step 6

    In a large bowl, mix the potato chips and Parm. Scatter over the casserole. Bake until the top is browned and the cheese melts, about 2 minutes. Top with the cornichons and remaining herbs.

The Tools You'll Need

You May Also Like

Spring forward with this fresh, flavorful artichoke and roasted red pepper bucatini.