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