Lunds & Byerlys Tuna Noodle Casserole with Potato Chips

Adapted from https://lundsandbyerlys.com/tuna-noodle-casserole-with-potato-chips/

I made this.

Servings: 4 to 6

INGREDIENTS

12 ounces egg noodles
1 tablespoon extra virgin 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
1 cup chicken broth
10 ounces water-packed canned tuna, drained
2 cups shredded white cheddar cheese
1 cup crushed potato chips
Parsley, for garnish

STEPS

1) Heat oven to 350 F.

2) Bring a pot of water to boil and cook the egg noodles according to package directions. Meanwhile, make the rest of the casserole.

3) Heat a large saucepan over medium heat. Add the olive oil and butter.

4) Once the butter is melted, add the onions and mushrooms, season with salt and garlic powder and cook until softened, about 8 to 10 minutes. Add the flour to the mushrooms and onions and cook for one minute, stirring continuously.

5) Slowly whisk in the milk followed by the chicken broth. Cook for 3 to 4 minutes, until the sauce has thickened.

6) Combine the sauce with the cooked noodles, tuna and 1 cup of the shredded cheddar cheese.

7) Pour the mixture into a greased 9×13-inch pan and then top with the remaining cheese and crushed potato chips. Bake for 20 minutes, until bubbling and golden brown.

8) Serve immediately, topped with fresh chopped parsley. Enjoy!


NOTES

2026. Dale halved the recipe but doubled the tuna and added bell pepper and chopped cooked cauliflower. 9x9 pan.