1950S CASSEROLES RECIPES

Name: Tuna Noodle Casserole
Total time: 1 h
Yield: 8 servings
Cuisine: american
Ingredients: 4 tablespoons unsalted butter, plus more for greasing the pan; Kosher salt and black pepper; 1 (12-ounce) bag dried egg noodles or other shaped pasta; 1 1/2 cups finely chopped celery (about 4 ribs); 1 large yellow or white onion, chopped; 1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick; 2 tablespoons drained capers, roughly chopped (optional); 2 large garlic cloves, minced; 1/3 cup all-purpose flour; 2 cups chicken or vegetable stock; 1 cup half-and-half or heavy cream; 1/4 cup dry sherry or dry white wine; 2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork; 1 cup frozen or fresh peas; 1/4 cup minced fresh parsley, plus more for serving (optional); 2 cups plain, salted potato chips, crushed

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TUNA NOODLE CASSEROLE RECIPE - NYT COOKING

Tuna Noodle Casserole Recipe - NYT Cooking image

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms — along with celery, onions, peas and parsley — makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe’s pièce de résistance is the potato chip topping.

Provided by Lidey Heuck

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1 (12-ounce) bag dried egg noodles or other shaped pasta
1 1/2 cups finely chopped celery (about 4 ribs)
1 large yellow or white onion, chopped
1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick
2 tablespoons drained capers, roughly chopped (optional)
2 large garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable stock
1 cup half-and-half or heavy cream
1/4 cup dry sherry or dry white wine
2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1 cup frozen or fresh peas
1/4 cup minced fresh parsley, plus more for serving (optional)
2 cups plain, salted potato chips, crushed

Steps:

Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

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