Full disclosure: This is not the easiest tuna noodle casserole recipe out there. And that’s because we nixed canned soup in favor of a homemade take on cream of mushroom soup that’s enriched not with whole milk, but with heavy cream—we promise the minimal extra effort is worth it. There’s no canned tuna, either. Instead, we call for jars of olive-oil-packed tuna, which ensures the fish stays moist and tender while the casserole is baked in the oven. Mushy macaroni? That’s gone, too, in favor of perfectly cooked egg noodles. All in all, it’s a major upgrade while remaining squarely in the realm of comfort food.
Texture is king in a tuna casserole. So, don’t follow the pasta’s package directions. Undercooking the noodles ensures the final dish will still retain some bite. As they cool, you’ll sauté diced vegetables in melted butter and make a quick roux to serve as the base for the creamy sauce that holds everything together. For the topping, we nixed ho-hum breadcrumbs for salty, crispy potato chips. But these are not crushed potato chips; instead, we tuck whole chips upright into the mix to give this family favorite a wonderfully crunchy element that turns golden brown, not soggy-sad.
With a prep time of about 45 minutes, this hearty main dish is an ambitious but achievable weeknight dinner, but it’s also a great thing to make on Sunday night so you can enjoy leftovers in the coming days. Use the cook time to make an old-school Italian salad to serve alongside.