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Creamy No-Soup Tuna Noodle Casserole with Parmesan Potato Chip Crunch

This no-soup tuna noodle casserole uses a light wine and cream sauce, Parmesan, and a crunchy potato chip topping for an easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course, Pasta
Cuisine: American
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb wide egg noodles
  • 8 oz frozen mixed vegetables peas, carrots, corn and green beans
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium chicken stock or chicken broth
  • 1/2 cup dry white wine such as a Napa Valley Sauvignon Blanc
  • 1 cup nonfat milk
  • 1/2 cup heavy cream
  • 1/2 tsp poultry seasoning
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 cans white albacore tuna packed in water 5 oz each, drained and flaked
  • 3/4 cup finely grated Parmesan cheese
  • 1 cup plain ridged potato chips lightly crushed
  • 1 tbsp dried parsley flakes

Method
 

  1. Fill a large pot with generously salted water and bring it to a boil. Cook the wide egg noodles according to the package directions until just al dente.
  2. Add the frozen mixed vegetables during the last 2 minutes of the noodle cooking time. Drain the noodles and vegetables in a colander, rinse briefly with cold water, and set aside.
  3. Return the same pot to the stove over medium heat. Melt the butter, whisk in the flour, and cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken stock and white wine. Bring the mixture to a simmer and cook for 3 minutes, whisking often, until the sauce thickens and the raw wine smell cooks off.
  5. Whisk in the milk, heavy cream, poultry seasoning, salt, and black pepper. Reduce the heat to medium-low and cook for 3 more minutes, stirring occasionally.
  6. Fold the drained noodles and vegetables into the creamy sauce until everything is well coated.
  7. Add the drained, flaked tuna and the Parmesan cheese, then stir gently so the tuna remains in nice chunks.
  8. Scatter the crushed potato chips and dried parsley flakes over the top and serve hot.

Nutrition

Calories: 600kcalCarbohydrates: 63gProtein: 26gFat: 21gSaturated Fat: 11gCholesterol: 105mgSodium: 720mgFiber: 4gSugar: 5g

Notes

No white wine? Substitute extra chicken stock plus 1 tablespoon fresh lemon juice.
For a baked version, spoon the finished casserole into a buttered 9x13-inch dish, add the chips and parsley, then bake at 350°F until hot and bubbly.
Store leftovers in the refrigerator for up to 3 days. Add a splash of milk when reheating to restore the creamy sauce.
Make it ahead by completing the recipe through step 7, then add the chips just before reheating so they stay crunchy.
Use tuna packed in water and drain it thoroughly to keep the casserole from becoming watery.
Avoid overcooking the noodles because they will continue to soften in the hot sauce.
Swap the Parmesan for sharp Cheddar or Gruyere if you want a different cheesy flavor.

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