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Fixing the Classic: Foolproof Tuna Casserole Recipe

A spoonful of creamy Tuna Casserole, featuring egg noodles and a crunchy topping, being lifted from a white bowl.
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We took the classic, sometimes disappointing, tuna noodle casserole and perfected it. This creamy, comforting bake uses simple steps for a family dinner that always works.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 tablespoons butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 cups milk
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 2 (5 ounce) cans tuna in water, drained well
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crushed potato chips (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the egg noodles according to package directions until al dente. Drain them well and set aside.
  3. While the noodles cook, melt the butter in a large saucepan over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
  4. Stir in the flour, salt, pepper, and garlic powder. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk and chicken broth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. This is the key to a creamy tuna bake.
  6. Remove the sauce from the heat. Stir in the drained tuna, frozen peas, and half of the shredded cheddar cheese until combined.
  7. Fold the cooked noodles into the tuna mixture until everything is evenly coated.
  8. Pour the mixture into your prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
  9. Bake for 20 minutes. Remove from the oven and sprinkle the crushed potato chips evenly over the top.
  10. Return to the oven and bake for another 5 to 10 minutes, or until the topping is golden brown and the casserole is bubbly. Let it rest for 5 minutes before serving your easy tuna casserole.

Notes

  • For the best texture, make sure you drain the canned tuna very thoroughly before adding it to the sauce. Excess water leads to a thin sauce.
  • If you prefer a sharper flavor, substitute Gruyere cheese for half of the cheddar cheese.
  • We use crushed potato chips instead of breadcrumbs for a salty, crunchy topping that complements the creamy tuna casserole perfectly.

Nutrition

Find it online: https://savorandpin.com/tuna-casserole-fix-easy-creamy-bake/