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

Scale

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)

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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.