Tuna Noodle Casserole | Recipes | PBS Food

Tuna Noodle Casserole

Theme: ,


  • 6 ounces dried curly egg noodles
  • 1 medium onion finely chopped
  • 2 tablespoons butter
  • 8 ozpackage sliced mushrooms
  • 2 celery stalks finely chopped
  • 1 teaspoon salt
  • 1 cup water
  • 2 chicken bouillon cubes
  • 1 cup whole milk
  • 2 tablespoons cornstarch
  • 8 ozpackage shredded medium Cheddar cheese divided
  • 3/4 cup frozen peas
  • 2 (5-oz) cans solid white albacore tuna in water drained
  • 1/2 teaspoon pepper
  • 1 cup potato chips gently crushed into smaller pieces


  1. Preheat oven to 375°F.
  2. Cook noodles in a large pot of salted boiling water according to package directions until al dente.  Drain noodles and set aside.
  3. Sauté onion in butter in a 12" heavy skillet over medium heat for five minutes.  Add mushrooms, celery, and salt and cook for five minutes longer.
  4. Stir in water and bouillon cubes.
  5. In a small bowl, whisk milk and cornstarch until completely dissolved.  Add the milk mixture and 3/4 cup of cheese to the skillet and stir everything until well incorporated and sauce is nice and thick.
  6. Add noodles, peas and tuna and gently fold them in.
  7. Season with pepper and additional salt to taste.
  8. Sprinkle remaining cheese and crushed potato chips evenly on top.
  9. Bake for 25 minutes or until golden brown on top.
Presented by: