Are you looking for a satisfying and easy-to-make dinner recipe? Look no further than this Classic Tuna Casserole with Potato Chip Topping Recipe! This recipe is a staple in many households for good reason – it’s comforting, delicious, and can be easily modified to fit your specific tastes. Here’s how to make it:
– 12 oz egg noodles
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cans (5 oz each) tuna, drained
– 1 cup frozen peas
– 2 cups crushed potato chips
1. Preheat your oven to 375 degrees F. Grease a 2-quart casserole dish.
2. Cook the egg noodles according to the package instructions. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until a paste forms. Cook for 1-2 minutes, whisking constantly.
4. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook until the mixture is thickened and bubbly.
5. Add the salt, black pepper, tuna, and frozen peas to the saucepan. Stir to combine.
6. Add the cooked noodles and stir to coat.
7. Pour the mixture into the prepared casserole dish.
8. Crush the potato chips and sprinkle them over the top of the casserole.
9. Bake for 25-30 minutes, or until the casserole is heated through and the topping is golden brown.
10. Let the casserole cool for a few minutes before serving.
This Classic Tuna Casserole with Potato Chip Topping Recipe is a great option for a quick and easy weeknight dinner. Here are some key points to keep in mind when making this recipe:
– Use high-quality ingredients, like whole milk and unsalted butter, for the best flavor.
– If you don’t like tuna, you can substitute canned chicken or salmon.
– Frozen mixed vegetables, like carrots and corn, can be used instead of peas.
– Try experimenting with different types of potato chips for the topping – plain, salt and vinegar, or barbecue would all be delicious.
– Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.