Print

Nostalgic Tuna Noodle Casserole with Potato Chip Crunch

A serving of creamy tuna noodle casserole with potato chips topping on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, comforting, and quick weeknight casserole upgrade featuring a creamy tuna and noodle base topped with a satisfying layer of crunchy potato chips.

Ingredients

Scale
  • 12 ounces egg noodles
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1/2 cup celery, chopped
  • 1/3 cup all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup frozen peas
  • 2 (5 ounce) cans tuna in water, drained
  • 1 cup shredded cheddar cheese, divided
  • 4 cups plain, ruffled potato chips, lightly crushed

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain well and set aside.
  3. While the noodles cook, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and celery. Cook until softened, about 5 minutes.
  4. Stir in the flour and cook for 1 minute, stirring constantly. This cooks out the raw flour taste.
  5. Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the sauce from the heat. Stir in the salt, pepper, and garlic powder.
  7. Fold in the cooked noodles, frozen peas, drained tuna, and 3/4 cup of the shredded cheddar cheese until everything is well combined in the creamy sauce.
  8. Transfer the mixture to your prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top.
  9. Bake for 15 minutes until the casserole is bubbly.
  10. Remove the dish from the oven. Immediately top the casserole evenly with the lightly crushed potato chips. This keeps the crunch intact.
  11. Return the casserole to the oven and bake for an additional 5 to 7 minutes, or until the chips are golden brown and the casserole is heated through.

Notes

  • Use plain, ruffled potato chips for the best texture and salty flavor contrast against the creamy filling. Avoid flavored chips.
  • Crush the chips by placing them in a large zip-top bag and gently pressing them with your hands or the bottom of a heavy pan; do not crush them into fine crumbs.
  • For a richer flavor, substitute half of the milk with half-and-half.

Nutrition

Find it online: https://tastethisplate.com/tuna-noodle-casserole-with-potato-chips/