If you’re craving a comforting, nostalgic dish with a delightful twist, you are going to fall in love with this Creamy Tuna Noodle Casserole with Potato Chips and Gruyère Recipe. It’s everything you expect from a classic tuna noodle casserole – rich, creamy sauce, tender noodles, and savory tuna – but then it surprises you with the crunch of ruffled potato chips and the unforgettable depth of nutty Gruyère cheese. This recipe truly elevates a homey favorite into something extraordinary, perfect for family dinners or cozy evenings in.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating a harmony of textures and flavors that make this casserole so irresistible. From the creamy richness of half-and-half to the crispy texture of crushed potato chips, every element is simple but essential.
- Dry egg noodles (12 ounces): The perfect base with just the right bite to soak up the creamy sauce.
- Shredded Gruyère cheese (12 ounces, divided): Adds a wonderfully nutty flavor and melts into an irresistible creaminess.
- Ruffled-style potato chips (2 cups, roughly crushed): Provide a crispy, salty topping with a fun texture twist.
- Hearty white bread (2 slices, torn): Used in the crumb topping to add extra crunch.
- Cold unsalted butter (5 tablespoons, divided): For richness in the sauce and breadcrumbs.
- Kosher salt and freshly ground black pepper (½ teaspoon each, divided): Balance and enhance all the flavors beautifully.
- Herbs de Provence (1 teaspoon, divided): Bring a subtle herbal fragrance that brightens the dish.
- Solid white albacore tuna (12 ounces, packed in water): The star protein, providing a tender, flaky texture.
- Sliced water chestnuts (8 ounces, drained): Add a surprising crunch and freshness.
- Olive oil (2 tablespoons, divided): Lightly sauté the onions and enhance richness.
- Fresh lemon juice (2 tablespoons): Adds a little zing to balance the richness.
- Onion (1, chopped): Gives savory sweetness and depth.
- All-purpose flour (3 tablespoons): Thickens the luscious sauce perfectly.
- Half-and-half (2 cups): Or heavy cream for a velvety sauce.
- Unsalted chicken broth (14.5 ounces): Boosts savory flavor without overpowering.
- Dry white wine (½ cup): Adds subtle acidity and complexity.
- Cream of mushroom soup (10.5 ounces): Brings creamy, umami richness to the casserole.
- Frozen peas (1½ cups): A pop of sweetness and color to brighten the dish.
- Chopped fresh parsley (optional): For a fresh, herbal garnish that looks as good as it tastes.
How to Make Creamy Tuna Noodle Casserole with Potato Chips and Gruyère Recipe
Step 1: Preheat and Prepare Your Dish
Start by adjusting your oven rack to the middle position and preheating the oven to 375 degrees Fahrenheit. Then, lightly spray a 9×13-inch casserole dish with nonstick cooking spray to ensure easy cleanup and prevent sticking.
Step 2: Cook the Egg Noodles
Bring a large pot of salted water to a boil and cook the egg noodles until they’re perfectly al dente according to the package instructions. Drain them well and set aside, ready to soak up all that creamy goodness later.
Step 3: Make the Crunchy Topping
In a food processor fitted with a metal blade, combine a quarter cup of shredded Gruyère, crushed potato chips, torn bread pieces, two tablespoons of butter, a quarter teaspoon each of salt and pepper, and dried Herbs de Provence. Pulse about ten times until you get coarse crumbs that promise a golden crispy topping.
Step 4: Prepare the Tuna Mixture
Drain the albacore tuna carefully in a fine-mesh strainer, pressing with a spatula to remove excess water. Place the tuna in a large bowl and use a fork to gently break it into smaller chunks for even distribution throughout the casserole.
Step 5: Add Crunch and Brightness
Stir in sliced water chestnuts, one tablespoon olive oil, fresh lemon juice, and the remaining salt, black pepper, and herbs into the tuna bowl. This mix adds a fresh crunch and bright note that balances the rich creaminess perfectly.
Step 6: Sauté the Onions
In a skillet over medium-low heat, melt a tablespoon each of oil and butter. Add the chopped onion and cook, stirring occasionally until softened and translucent, about six to eight minutes. Stir the tender onions into the tuna mixture for savory depth.
Step 7: Create the Creamy Sauce Base
In the same skillet, melt two tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for one to two minutes until it turns golden. Slowly whisk in the half-and-half, chicken broth, and white wine, creating a smooth sauce that will envelop the noodles and tuna.
Step 8: Simmer the Sauce
Bring the sauce to a boil, then reduce the heat to medium-low and simmer gently for five to seven minutes until it thickens just enough to cling to your spoon perfectly.
Step 9: Add Cheese and Mushroom Soup
Remove the skillet from the heat and stir in the remaining shredded Gruyère and the cream of mushroom soup until the cheese melts completely and the mixture becomes silky smooth – the heart of the casserole’s creaminess.
Step 10: Combine Tuna and Sauce
Pour the cheesy sauce into the bowl with your tuna, chestnut, and onion mixture, folding everything together until the flavors meld beautifully.
Step 11: Mix in the Noodles
Add the drained egg noodles and toss gently until every noodle is luxuriously coated with the creamy, cheesy sauce.
Step 12: Season to Taste
Give your casserole mixture a quick taste, adding extra salt and pepper as needed to balance and enhance all the ingredients.
Step 13: Stir in Peas
Fold in the frozen peas, which will add sweet bursts of freshness and some vibrant green color to your comforting dish.
Step 14: Assemble the Casserole
Pour the entire mixture into your prepared casserole dish, spreading it evenly. Then generously sprinkle the crispy breadcrumb and potato chip topping over the surface, creating a golden, crunchy cap.
Step 15: Bake Until Golden
Bake in your preheated oven for 35 to 45 minutes until the casserole is bubbly around the edges and the topping shines with a golden-brown crunch. Then let it rest for 5 to 10 minutes before serving to let all those flavors settle just right.
Step 16: Serve with Fresh Parsley
Finally, sprinkle with chopped fresh parsley for a beautiful herbal finish and serve alongside warm toasty bread if you like. Your Creamy Tuna Noodle Casserole with Potato Chips and Gruyère Recipe is ready to delight everyone at the table!
How to Serve Creamy Tuna Noodle Casserole with Potato Chips and Gruyère Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a burst of color and a mild herbaceous note that brightens the rich casserole. For an extra touch of elegance, freshly cracked black pepper and a light drizzle of lemon juice can also enhance the flavor just before serving.
Side Dishes
This casserole pairs beautifully with simple, crisp greens like a mixed baby arugula salad tossed with a lemon vinaigrette. Roasted vegetables such as asparagus or green beans also complement the rich, cheesy flavors without overpowering them.
Creative Ways to Present
Consider serving individual portions in small ramekins for a cozy dinner party presentation or spoon the casserole over a bed of lightly sautéed spinach for a restaurant-worthy twist. You can even experiment by swapping the potato chip topping with crushed pretzels or panko breadcrumbs blended with Parmesan for a salty crunch variation.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer your casserole leftovers into an airtight container and store them in the refrigerator for up to three days. The flavors will deepen, making each serving taste even more satisfying as time passes.
Freezing
You can freeze the casserole before baking by covering it tightly with plastic wrap and then foil, storing it in the freezer for up to two months. When ready to enjoy, thaw it overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
Reheating
To reheat, cover individual portions with a damp paper towel in the microwave and heat gently to avoid drying out, or warm the entire dish in a 350-degree oven, covered, for 20 to 25 minutes until heated through and bubbly again.
FAQs
Can I use canned tuna in oil instead of water-packed tuna?
Yes, you can use tuna packed in oil, but be mindful to drain it well to avoid excess oil altering the casserole’s texture. The flavor will be richer, which some people enjoy.
Is there a substitute for Gruyère cheese?
Gruyère has a unique nutty flavor, but Swiss cheese or Emmental are good alternatives that melt well and provide similar taste notes.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free egg noodles and substitute the all-purpose flour with a gluten-free flour blend. Also, ensure the cream of mushroom soup and any other packaged ingredients are certified gluten-free.
Can I add other vegetables to the casserole?
Definitely! Mushrooms, diced carrots, or chopped bell peppers can add extra flavor and nutrition. Just sauté them with the onions before mixing everything together.
How crunchy will the potato chip topping stay after baking?
The potato chips add a wonderful initial crunch that softens slightly during baking, creating a perfect balance of crispy and tender textures on top.
Final Thoughts
There is something truly special about the way the Creamy Tuna Noodle Casserole with Potato Chips and Gruyère Recipe brings comfort, flavor, and a touch of surprise all in one dish. It’s perfect for feeding a crowd or simply treating yourself to a cozy meal. Give it a try, and soon it will become a beloved staple in your recipe rotation just like it has in mine!
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Creamy Tuna Noodle Casserole with Potato Chips and Gruyère Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This classic Tuna Noodle Casserole is a comforting, creamy baked dish featuring tender egg noodles, flaky albacore tuna, crunchy water chestnuts, and a savory Gruyere cheese sauce, topped with a crispy, herb-infused potato chip and bread crumb crust. Perfect for family dinners, this recipe balances rich flavors with textures that delight in every bite.
Ingredients
Pasta
- 12 ounces dry egg noodles
Cheese & Topping
- 12 ounces shredded Gruyere cheese, divided
- 2 cups ruffled-style potato chips, roughly crushed
- 2 slices hearty white bread, torn into 1-inch pieces
- 5 tablespoons cold unsalted butter, divided (⅝ stick)
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 teaspoon Herbs de Provence, divided
Main Filling
- 12 ounces solid white albacore tuna packed in water (1 can)
- 8 ounces sliced water chestnuts, drained (1 can)
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 onion, chopped
Sauce
- 3 tablespoons all-purpose flour
- 2 cups half-and-half (or heavy cream)
- 14.5 ounces unsalted chicken broth (1 can)
- ½ cup dry white wine
- 10.5 ounces cream of mushroom soup (1 can)
Additional
- 1½ cups frozen peas
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat and Prepare Casserole Dish: Adjust oven rack to middle position and preheat oven to 375°F. Spray a 9×13-inch casserole dish with nonstick cooking spray for easy cleanup and to prevent sticking.
- Cook Noodles: Boil egg noodles according to package instructions until al dente. Drain thoroughly and set aside to cool slightly.
- Make Topping Crumbs: In a food processor fitted with the metal blade, combine ¼ cup shredded cheese, crushed potato chips, torn bread pieces, 2 tablespoons butter, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon Herbs de Provence. Pulse about 10 times until the mixture forms medium-coarse crumbs. Set aside for topping.
- Prepare Tuna Mixture: Drain tuna in a fine mesh strainer, pressing gently to remove excess water. Transfer to a large mixing bowl and use a fork to break tuna into smaller chunks.
- Mix Tuna Add-ins: Add drained water chestnuts, 1 tablespoon olive oil, fresh lemon juice, remaining ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon Herbs de Provence to the tuna. Stir lightly to combine and set aside.
- Sauté Onions: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat. Add chopped onion and cook, stirring occasionally, until translucent and soft, approximately 6-8 minutes. Add the cooked onions to the tuna mixture.
- Make Roux and Sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Sprinkle in flour and cook, whisking constantly, until the flour becomes golden and fragrant, about 1-2 minutes.
- Add Liquids: Slowly whisk in half-and-half, chicken broth, and white wine. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens slightly.
- Add Cheese and Soup: Remove sauce from heat. Stir in the remaining Gruyere cheese and cream of mushroom soup until the cheese melts and the mixture is smooth and creamy.
- Combine Sauce and Tuna Mixture: Pour the cheese sauce into the tuna mixture bowl. Stir well to create a creamy, well-blended filling.
- Add Pasta: Add the cooked and drained egg noodles to the filling. Toss gently to evenly coat the noodles with the sauce and tuna mixture.
- Season: Taste the mixture and adjust seasoning with salt and black pepper as needed for balanced flavor.
- Add Peas: Stir in frozen peas to add a burst of color and sweetness throughout the casserole.
- Assemble Casserole: Transfer the entire noodle and tuna mixture into the prepared casserole dish. Evenly sprinkle the crumb topping mixture over the surface for a crunchy contrast.
- Bake: Place the casserole in the oven and bake at 375°F for 35-45 minutes or until the topping is golden brown and casserole is bubbly around the edges.
- Rest and Serve: Allow the casserole to cool for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired, and serve with toasted bread or a side salad for a complete meal.
Notes
- Use Gruyere cheese for a rich, nutty flavor, but Swiss or mild cheddar can be substituted if preferred.
- Ruffling the potato chips adds a nice texture to the topping; avoid finely crushed chips that may become soggy.
- For a creamier casserole, substitute half-and-half with heavy cream.
- White wine adds depth to the sauce; if avoiding alcohol, use an equal amount of additional chicken broth or water with a splash of white grape juice.
- Make sure to drain the tuna and water chestnuts well to avoid a watery casserole.
- Prep the crumb topping and sauce in advance to save time on the day of baking.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
