📝 About This Recipe
This isn't your average cafeteria staple; it is a sophisticated, scratch-made revival of the quintessential American comfort classic. We've swapped the canned soup for a silky, homemade Gruyère and Sherry béchamel, tossed with al dente egg noodles and flaky albacore tuna. Topped with a buttery, herb-infused panko and potato chip crust, this dish offers a nostalgic hug with a gourmet handshake.
🥗 Ingredients
The Pasta and Protein
- 12 ounces Wide Egg Noodles (high-quality brand preferred)
- 15 ounces Solid White Albacore Tuna (3 cans, drained and flaked into large chunks)
- 1.5 cups Frozen Sweet Peas (thawed)
The Aromatic Base
- 4 tablespoons Unsalted Butter
- 1 medium Yellow Onion (finely diced)
- 2 pieces Celery Stalks (finely sliced)
- 8 ounces Cremini Mushrooms (cleaned and sliced)
- 3 cloves Garlic (minced)
The Creamy Sauce
- 1/4 cup All-purpose Flour
- 2.5 cups Whole Milk (warmed slightly)
- 2 tablespoons Dry Sherry (optional, for depth of flavor)
- 1 teaspoon Dijon Mustard
- 1 cup Gruyère Cheese (freshly shredded)
- 2 tablespoons Fresh Parsley (chopped)
- to taste Kosher Salt and Black Pepper
The Signature Crunch
- 1/2 cup Panko Breadcrumbs
- 1 cup Kettle Cooked Potato Chips (crushed)
- 1/4 cup Parmesan Cheese (grated)
- 2 tablespoons Unsalted Butter (melted)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the egg noodles for 2 minutes less than the package directions for 'al dente'. They should still have a firm bite as they will finish cooking in the oven.
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3
Drain the noodles and toss them with a tiny bit of oil to prevent sticking; set aside.
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4
In a large skillet or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the onions, celery, and mushrooms.
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5
Sauté the vegetables for 8-10 minutes until the mushrooms have released their moisture and turned golden brown, and the onions are translucent.
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6
Stir in the minced garlic and cook for just 60 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
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7
Slowly whisk in the warm milk and dry sherry. Continue to whisk over medium heat until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
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8
Remove the skillet from heat. Stir in the Dijon mustard, shredded Gruyère cheese, and fresh parsley until the cheese is melted and the sauce is velvety.
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9
Gently fold in the cooked noodles, drained tuna chunks, and peas. Season generously with salt and black pepper. Be careful not to over-break the tuna; you want nice meaty chunks.
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10
Pour the mixture into your prepared baking dish, spreading it out evenly.
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11
In a small bowl, combine the panko, crushed potato chips, Parmesan, and melted butter. Sprinkle this mixture uniformly over the casserole.
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12
Bake for 25-30 minutes, or until the sauce is bubbling around the edges and the topping is a deep golden brown.
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13
Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly so it isn't too runny when plated.
💡 Chef's Tips
Always undercook your noodles by 2-3 minutes; they will absorb the sauce in the oven and become perfectly tender without turning to mush. For the best texture, use tuna packed in water and drain it very well to avoid a 'fishy' liquid thinning out your sauce. Freshly grated Gruyère or Sharp Cheddar melts much smoother than pre-shredded bagged cheese which contains anti-clumping starches. If you find the sauce is too thick before baking, add a splash more milk; it should look slightly 'too saucy' before it goes into the oven. To make it ahead, assemble the base but keep the topping separate in a bag; add the topping just before sliding it into the oven.
🍽️ Serving Suggestions
A crisp, green garden salad with a sharp lemon vinaigrette to cut through the richness of the cream sauce. Steamed green beans or roasted broccoli with a squeeze of fresh lemon juice. A chilled glass of Chardonnay or a crisp Sauvignon Blanc. For a cozy touch, serve with a side of warm, crusty sourdough bread to mop up any extra sauce. A garnish of fresh chives or extra parsley adds a pop of color and freshness to the plate.