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tuna casserole topped with potato chips in a white dish
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Grown-up Tuna Casserole

Author Heather Cheney

Ingredients

  • 1 lb pasta in desired shape
  • 1 C chopped onion
  • 8 oz mushrooms thinly sliced
  • 1 C frozen or fresh peas
  • 3 tablespoon butter
  • 3 tablespoon all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoon fresh lemon juice
  • 3 C chicken or vegetable broth
  • 1 ½ C half and half
  • 1-2 cans tuna fish packed in water
  • Topping
  • 3 C regular potato chips like Lays
  • 1 tablespoon butter melted
  • ¼ C panko bread crumbs
  • 1 tablespoon fresh parsley chopped
  • ¼ teaspoon garlic powder
  • ¾ C Parmesan cheese shredded

Instructions

  • Preheat oven to 400°
  • Melt butter in a large pan and cook the chopped onion until it starts to sweat. Stir in thinly sliced mushrooms and continue to cook until both the mushrooms and onion are soft. Stir in flour, cook for one minute and stir in broth. Bring to a simmer, stirring often until the broth has thickened. Stir in peas, salt, pepper, half and half, and lemon juice.
  • Stir the pasta and tuna into the sauce and spoon into a greased casserole dish.
  • Make your crispy topping by combining potato chips with panko bread crumbs, dried parsley, garlic powder, and parmesan cheese in a Ziploc bag. Using your hands or a rolling pin crush the chips until they are in small pieces and pour in melted butter, shaking to combine. Sprinkle the mixture evenly over the pasta.
  • Bake for about 30 minutes until the top has turned golden brown and the sauce is bubbling.