The “Gold Medal” Tuna Noodle Casserole
This version skips the “canned soup” feel by using a quick-whisked cheese sauce that stays creamy even after it’s baked.
| Category | Details |
| Prep Time | 10 minutes |
| Bake Time | 20 minutes |
| Total Time | 30 minutes |
| Yield | 4–6 servings |
🍴 Ingredients
- The Base:
- 12 oz Wide egg noodles
- 2 cans (5 oz each) Albacore tuna in water (drained well)
- 1 cup Frozen peas (no need to thaw)
- The “Silk” Sauce:
- 1 can (10.5 oz) Cream of Mushroom or Cream of Celery soup
- ½ cup Sour cream or Greek yogurt
- ¼ cup Milk
- 1 tsp Dijon mustard
- ½ tsp Onion powder
- 1 tbsp Fresh lemon juice (The Game Changer)
- The “Lace” & Crunch:
- 1 ½ cups Sharp Cheddar cheese, shredded
- 2 cups Plain potato chips (thick-cut or “Kettle” style), crushed
👩🍳 Instructions
1. The Noodle “Snap”
- Preheat your oven to 190°C (375°F). Grease a 2-quart baking dish.
- Boil your egg noodles in salted water for 2 minutes less than the package directions. They should have a bit of a “bite”—they will finish cooking in the sauce.
2. The Flavor Merge
- In a large bowl, whisk together the soup, sour cream, milk, Dijon, onion powder, and lemon juice.
- Gently fold in the drained tuna (keep some chunks whole!), the frozen peas, and 1 cup of the cheese.
3. The “Cradle” Toss
- Add the cooked noodles to the sauce. Stir gently to coat every spiral. If it looks too thick, add one more splash of milk. The sauce should be “slumpable.”
4. The “Shatter” Topping
- Pour the mixture into your baking dish.
- Top with the remaining ½ cup of cheese, then cover the entire surface with a thick layer of crushed potato chips.
5. The Golden Bubble
- Bake for 20 minutes until the edges are bubbling and the potato chips have turned a deep, glistening golden brown.
The “Adult” Twist: If you want to elevate this further, add 1 tbsp of chopped fresh dill and ¼ cup of sliced pimento olives. The briny, herbal notes make the tuna taste incredibly fresh and sophisticated.