1 minute read
SIMPLE SIDES
C H E F J O H N ’ S T U N A N O O D L E C A S S E R O L E
HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY CHEF JOHN
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64 REVIEWS
3 Tbsp. unsalted butter ½ cup finely chopped onion 3 Tbsp. flour 4 cups cold milk 1 cup shredded sharp white cheddar cheese (4 oz.) 1 tsp. kosher salt ½ tsp. black pepper 1 (12-oz.) pkg. wide egg noodles 2 (5-oz.) cans tuna packed in olive oil, drained and crumbled 1 cup frozen peas, thawed and drained 1 tsp. Worcestershire sauce Pinch cayenne pepper ½ cup grated Parmigiano-
Reggiano cheese 1½ cups coarsely crushed wavy potato chips or jalapeño-flavored kettle chips (2 oz.)
1 . Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. 2 . Melt butter in a saucepan over medium heat. Add onion; cook until softened and translucent, 3 to 4 minutes. Stir in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk until combined. Increase heat to medium-high; cook, whisking constantly, until sauce thickens and comes to a simmer. Remove from heat, whisk in white cheddar, salt, and black pepper. 3 . Cook noodles 1 minute less than package directions. Drain, transfer to a large bowl, and stir in sauce, tuna, peas, Worcestershire, and cayenne. Pour into prepared dish and sprinkle with Parmigiano-Reggiano and chips. 4 . Bake until browned and bubbly, about 30 minutes. Let stand 10 minutes. If desired, serve with salad greens. armagazine.com/cj-tuna-noodle-casserole
PER 1¼ CUPS: 485 CAL; 23G FAT (10G SAT); 24G PRO; 46G CARB (3G FIBER, 9G SUGARS); 541MG SODIUM
what makes it special
Crisp potato chips give this casserole a satisfying crunch, and jalapeño-flavored ones supply added kick. The noodles, which go in slightly undercooked, retain their texture. And oil-packed tuna and sharp white cheddar keep it rich without the usual can of cream of mushroom soup.
“I used white wine in place of some of the milk, and it added a really nice bit of acidity.”
– DOUGHGIRL8
“It was awesome to make this from scratch, and I got a standing ovation from my husband and kids. Best. Tuna. Casserole. Ever.”
