The BEST Tuna Noodle Casserole

 

When Rich and I were a young married couple with kids, we didn't have a lot of money for fancy meals.  One of my standard dinners was tuna noodle casserole.  You know... the one with Campbell's cream of mushroom soup.  I haven't made that recipe for probably 30 years, but recently I came across this recipe from Bon Appetit and it is definitely better than my old version.  I think it will now be a regular at our dinner table!

Ingredients

½ cup (1 stick) plus 1 Tbsp. unsalted butter, divided

12 oz. dried curly egg noodles

Kosher salt

1 large onion, finely chopped

1 medium leek, white and pale green parts only, finely chopped

10 oz. mushrooms (such as crimini, shiitake, and/or button mushrooms), chopped

¼ cup white wine

Freshly ground black pepper

1 Tbsp. Worcestershire sauce

2 tsp. finely chopped thyme

¼ cup (31 g) all-purpose flour

2½ cups homemade chicken stock or low-sodium chicken broth

1 cup heavy cream

6 oz. white cheddar, grated

2 tsp. hot sauce (preferably Tabasco)

2 6-oz. jars oil-packed tuna, drained, broken into small pieces

2 cups potato chips

1 lemon

½ cup dill, coarsely chopped

2 Tbsp. finely chopped chives

Preparation

Step 1

Preheat oven to 400°. Grease a 13x9" baking dish with 1 Tbsp. unsalted butter.

Step 2

Cook 12 oz. dried curly egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta; let cool.

Step 3

Melt 4 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 large onion, finely chopped, and 1 medium leek, white and pale green parts only, finely chopped; cook, stirring, until soft but not brown, 8–10 minutes. Increase heat to medium-high and add 10 oz. mushrooms (such as crimini, shiitake, and/or button mushrooms), chopped. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4–6 minutes. Add ¼ cup white wine and reduce until skillet is almost dry, about 2 minutes; season with kosher salt and freshly ground black pepper. Stir in 1 Tbsp. Worcestershire sauce and 2 tsp. finely chopped thyme.

Step 4

Melt remaining 4 Tbsp. unsalted butter in a medium pot over medium-low heat. Whisk in ¼ cup (31 g) all-purpose flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add 2½ cups homemade chicken stock or low-sodium chicken broth and bring to a boil. Reduce heat to medium and add 1 cup heavy cream, 6 oz. white cheddar, grated, and 2 tsp. hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.

Step 5

Gently fold mushroom mixture, cream mixture, cooked noodles, and two 6-oz. jars oil-packed tuna, drained, broken into small pieces, in a large bowl; taste and adjust seasonings if needed.

Step 6

Transfer tuna mixture to prepared baking dish. Press 2 cups potato chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15–20 minutes. Zest one quarter of 1 lemon over casserole. Let sit 5 minutes, then top with ½ cup dill, coarsely chopped, and 2 Tbsp. finely chopped chives.