Tuna Casserole

Tuna Casserole is a classic comfort food topped with crushed potato chips. Made with canned tuna and egg noodles, this tuna casserole is always a family favorite.

  • Cook time: 55 minutes
  • Yield: Serves 6

Ingredients

  • 12 ounces wide egg noodles
  • 1 Tbsp salt
  • 8 ounces sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 Tbsp butter
  • 2 cups chopped broccoli (about 1/2 lb)
  • 2 (6-ounce) cans tuna, drained
  • 1 (10 3/4 oz)can Campbell's cream of mushroom soup
  • 2 1/2 cups grated cheddar cheese
  • 1/3 cup milk
  • 1 Tbsp cream
  • Salt and pepper to taste
  • 1 cup crushed potato chips

Method

1 Cook the noodles and broccoli: Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil.

Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes.

Drain in a colander and set aside.

2 Sauté mushrooms: While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice).

When mushrooms have given up their moisture (about 5-10 minutes), remove from heat and set aside.

3 Cook the onions: After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent.

4 Combine pasta, broccoli, mushrooms, tuna, can of mushroom soup, cheese, milk, cream: Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.

5 Top with crushed potato chips: Spread crushed potato chips over the top of the mixture.

6 Bake: Cook for 20 minutes at 400°F in the oven, until the topping has browned.