Tuna Noodle Casserole

Name: Tuna Noodle Casserole with Crispy Potato Chip Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz corkscrew pasta; 2 tbsp unsalted butter; 1 cup yellow onion, diced; 1/4 cup celery, diced; 12 oz mushrooms, sliced; 1 tsp crushed red pepper flakes; 1/4 cup all-purpose flour; 2 cups chicken stock; 1 cup sour cream; 1 tbsp soy sauce; 1 tbsp dry sherry; 2 cloves garlic, minced; 1 lb tuna in oil, drained and flaked; 1 cup frozen peas; 8 oz smoked Gruyere cheese, grated; 1/4 cup fresh parsley, chopped; salt, to taste; black pepper, to taste; 1 cup potato chips, crushed; 2 tbsp unsalted butter, melted; 1/4 cup plain bread crumbs; 1/4 cup Parmesan cheese, grated

This tuna noodle casserole combines tender corkscrew pasta with a rich mushroom and sour cream sauce, fresh peas, and a distinctive crispy potato chip topping. The competition-winning dish delivers creamy, savory comfort in a single bake.

🌍American 🏷️Tuna noodle casserole 🏷️Casserole 🏷️Pasta 🏷️Tuna Comfort food

🏷️

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TikTok

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$38–$63

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

12 oz corkscrew pasta
2 tbsp unsalted butter
1 cup yellow onion, diced
1/4 cup celery, diced
12 oz mushrooms, sliced
1 tsp crushed red pepper flakes
1/4 cup all-purpose flour
2 cups chicken stock
1 cup sour cream
1 tbsp soy sauce
1 tbsp dry sherry
2 cloves garlic, minced
1 lb tuna in oil, drained and flaked
1 cup frozen peas
8 oz smoked Gruyere cheese, grated
1/4 cup fresh parsley, chopped
salt, to taste
black pepper, to taste
1 cup potato chips, crushed
2 tbsp unsalted butter, melted
1/4 cup plain bread crumbs
1/4 cup Parmesan cheese, grated

22 Ingredients

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Instructions

1
Cook pasta according to package directions for al dente. Drain and set aside.
2
In a large pot or Dutch oven over medium heat, sauté the onion, celery, and mushrooms until softened.
3
Stir in the red pepper flakes and flour, and cook for 1 minute.
4
Gradually whisk in the stock until the mixture is smooth.
5
In a separate bowl, whisk together the sour cream, soy sauce, sherry, and minced garlic.
6
Pour the sour cream mixture into the pot and whisk to combine. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon.
7
Stir in the flaked tuna, frozen peas, grated Gruyere cheese, and chopped parsley. Continue stirring until the cheese is fully melted.
8
Add the cooked pasta back to the pot and toss to combine everything.
9
Taste and season with salt and pepper as needed.
10
Preheat your oven to 375°F (190°C).
11
To make the topping, combine the crushed potato chips, melted butter, bread crumbs, and Parmesan cheese in a bowl. Mix well.
12
Pour the noodle mixture into a casserole dish and spread evenly.
13
Sprinkle the topping evenly over the casserole.
14
Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.

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Tips & Notes

Pro tips

Sauté mushrooms until golden and release their liquid to build deep umami flavor before adding flour and stock.
Use crushed red pepper flakes as a subtle background heat; it balances richness without overpowering the dish.
Stir pasta into the sauce while still warm so it absorbs flavor; avoid overcooking pasta before mixing.
Reserve potato chip topping until the final 5–10 minutes to maintain crunch.

Substitutions

Corkscrew pasta → penne or egg noodles (timing and texture slightly different)
Sour cream → Greek yogurt or cream cheese mixed with milk (adds tanginess or richness respectively)
Chicken stock → vegetable stock or clam juice (clam juice deepens tuna flavor)
Yellow onion → shallots (milder, slightly sweet flavor)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes. Freeze up to 3 months; thaw overnight before reheating.