Tuna Noodle Casserole

By Lidey Heuck

Updated April 3, 2020

Tuna Noodle Casserole
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
1 hour
Rating
4(1,558)
Comments
Read comments

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms — along with celery, onions, peas and parsley — makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe’s pièce de résistance is the potato chip topping.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 servings
  • 4tablespoons unsalted butter, plus more for greasing the pan
  • Kosher salt and black pepper
  • 1(12-ounce) bag dried egg noodles or other shaped pasta
  • 1½cups finely chopped celery (about 4 ribs)
  • 1large yellow or white onion, chopped
  • 1pound mushrooms (preferably cremini), trimmed and sliced ¼-inch thick
  • 2tablespoons drained capers, roughly chopped (optional)
  • 2large garlic cloves, minced
  • ⅓cup all-purpose flour
  • 2cups chicken or vegetable stock
  • 1cup half-and-half or heavy cream
  • ¼cup dry sherry or dry white wine
  • 2(5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
  • 1cup frozen or fresh peas
  • ¼cup minced fresh parsley, plus more for serving (optional)
  • 2cups plain, salted potato chips, crushed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

486 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 25 grams protein; 746 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.

  2. Step 2

    Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.

  3. Step 3

    Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.

  4. Step 4

    Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and ½ teaspoon pepper and bring to a boil.

  5. Step 5

    Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.

  6. Step 6

    Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,558 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Melissa P

Comforting, but I found it bland. If I were to make this again I would try to amp up the flavor. You could double the amount of capers (don't bother chopping), mix in a cup or more of shredded parm, add dijon mustard to the béchamel sauce, put a layer of sharp cheddar on top (under the potato chips), or mix in white anchovies (the kind in vinegar).

Angie

I used many of the recommended additions and it turned out great. Added a tsp of Dijon, doubled the capers without chopping, 2 anchovies in oil, extra can of tuna and 1 cup of freshly grated parm. Then a couple of my own edits: only 8oz of noodles, a can of white beans, dried herbs like thyme & tarragon. Will definitely be making this again.

Lulu in Minnesota

This was good comfort food! I would add an extra can of tuna. I had no potato chips so I used panko bread crumbs and a little extra salt. A little Parmesan on top also.

Nancy

Absolutely one more cup of broth and uncooked noodles. Served chips and capers on the side. Delicious

Kara

I substituted 12 oz rice noodles (since I had those on hand) and added a turnip that needed to be used. I found it bland and dry. It definitely needs more gravy/roux and less noodles. I didn't look at the suggestions before cooking, but I like the idea of adding dijon mustard and cheese on the chance I make it again.

Shirley

My boyfriend and another friend I cook for sometimes said it was the best they'd ever had (both over 65yrs have tasted their share of tuna casseroles). I followed comments from others by adding a 3rd 6oz can of tuna (oil drained), used whole milk rather than higher fat choices, 1 extra T of capers, no anchovies because I didn't have any, about 1/2 cup of parmesan cheese, and panko rather than potato chips on top. They loved it. I'll definitely make it again.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.