The Best Old Fashioned Tuna Noodle Casserole
Tuck into this easy and comforting classic- Tuna Noodle Casserole. With a homemade mushroom gravy, hearty tuna, and a crispy chip top, this will quickly become a family favorite.
Yield: 8 servings
Calories: 374kcal
Materials
For the Mushroom Soup
- 1 tsp Olive Oil
- 1 onion finely chopped
- 5 garlic cloves minced
- 6 - 8 button mushrooms thinly sliced
- 3 tbsp unsalted butter
- 3 tbsp flour
- 4 cups chicken broth
- 1½ cups milk
- 1 tsp black pepper
- ½ tsp chicken bouillon
- salt to taste
Everything Else
- 16 oz egg noodles cooked al dente
- 3 5 oz cans of tuna in water drained
- ½ cup frozen peas
- 1 cup cheddar cheese shredded
- couple handfuls of slightly crunched potato chips
Instructions
- Preheat oven to 350℉.
- Add oil to a large saucepan over medium heat. Add in the onion and mushrooms, stirring occasionally, until softened, about 5 minutes. Next, add in garlic and saute until fragrant, about 1 minute.
- Next, add in the butter. Once melted and incorporated, add in the flour and stir to combine. After about a minute, pour a little of the broth in, stirring quickly to thicken. Slowly add the rest of the broth in, stirring frequently. Then add milk in.
- Add in the black pepper, chicken bouillon, and salt. Bring to a gently boil, and reduce heat to low, stirring occasionally. It should thicken after several minutes. Taste and add more salt if needed.
- Add the frozen peas and tuna to the pot, stirring into the mushroom soup. Then, stir in the cooked pasta.
- Transfer to a 13 x 9 glass baking dish and spread evenly. Add as much crushed chips to the top as your heart desires. Bake, uncovered, for 20 minutes.
Video
Nutrition
Calories: 374kcal | Carbohydrates: 48g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 560mg | Potassium: 322mg | Fiber: 2g | Sugar: 5g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 1mg