Potato Chip Topped Tuna Noodle Casserole
A homemade tuna noodle casserole with a salty and crunchy potato chip topping!
Servings: 6 servings
Calories: 525kcal
Ingredients
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion diced
- 8 ounces sliced mushrooms
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup flour
- 2 cups milk I used 2%
- 1 cup chicken broth
- 8 ounces canned tuna in water
- 2 cups shredded white cheddar cheese
- 1 cup crushed potato chips
Instructions
- Preheat the oven to 350 degrees F.
- Bring a pot of water to boil and cook the egg noodles according to package directions.
- Meanwhile, make the rest of the casserole.
- Heat a large saucepan over medium heat.
- Add the olive oil and butter.
- Once the butter is melted, add the onions and mushrooms, season with salt and garlic powder, and cook until softened, about 8-10 minutes.
- Add the flour to the mushrooms and onions and mix to combine, cooking another minute.
- Slowly stir in the milk followed by the chicken broth.
- Cook another 3-4 minutes, until the sauce has thickened.
- Combine the sauce with the cooked noodles, tuna, and 1 cup of the shredded cheddar cheese.
- Pour the mixture into a greased 9x13” pan and then top with the remaining cheddar cheese and crushed potato chips.
- Bake in the preheated oven for 20 minutes, until bubbling and golden brown.
- Serve immediately topped with fresh chopped parsley.
- Enjoy!
Nutrition
Calories: 525kcal | Carbohydrates: 45g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 799mg | Potassium: 616mg | Fiber: 2g | Sugar: 6g | Vitamin A: 613IU | Vitamin C: 4mg | Calcium: 394mg | Iron: 2mg