Tuna Noodle Casserole with Potato Chips
Ingredients
-
12
ounces
whole grain egg noodles
-
5
tablespoons
butter
-
½
medium
onion, peeled and finely diced
-
3-4
cloves
garlic, peeled and minced
-
1 ¾
teaspoons
coarse salt
-
1
teaspoon
celery salt
-
1
teaspoon
dried mustard powder
-
½
teaspoon
black pepper
-
a pinch
cayenne pepper
-
4
tablespoons
all-purpose flour
-
3
cups
unsalted vegetable or chicken stock
-
1 ½
cups
low fat milk
-
3
2.6-ounce pouches
tuna
-
1
cup
frozen spring peas
-
a splash
fresh lemon juice (optional)
-
¼
cup
freshly grated Parmesan cheese
-
2
ounces
potato chips, crushed
Instructions
- Preheat the oven to 375°F.
- Boil water in a large pot and cook the egg noodles according to package directions, then drain and set aside.
- In a large Dutch oven, melt the butter over medium heat, then add the onion and sauté until soft.
- Stir in the garlic, salt, celery salt, mustard powder, black pepper, and cayenne, then add the flour.
- Whisk in the chicken stock and bring to a simmer, then add the milk and let it simmer until thickened.
- Stir in the tuna, peas, lemon juice, and Parmesan cheese, adjusting the consistency with more stock or milk if needed.
- Fold in the cooked egg noodles until well combined with the sauce.
- Sprinkle crushed potato chips on top and bake for 20-25 minutes until the chips are lightly browned and the sauce is bubbly.
Nutrition Facts (estimated)
Servings
8
Calories
365
Total fat
16g
Total carbohydrates
48g
Total protein
18g
Sodium
533mg
Cholesterol
96mg
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