Tuna Noodle Casserole with Potato Chip Topping

A shot of Ree Drummond's tuna noodle casserole in a pan
Food Network
Prep Time
40 min
Cook Time
20 min
4 to 6 servings

Ree’s tuna casserole is a cheesy, crispy comfort food dish for the whole family.



Kosher salt and freshly ground black pepper
Tbsp unsalted butter, plus more for the baking dish
medium onion, finely chopped
oz cremini mushrooms, sliced
cup all-purpose flour
cups whole milk
cup chicken broth
oz medium pasta shells (about 3 cups)
(6-oz) jar Italian tuna in olive oil, drained and flaked
Tbsp chopped fresh flat-leaf parsley
cups grated sharp white Cheddar
1 ½
cups crumbled flavored potato chips, such as salt-and-vinegar, onion or jalapeno


Step 1

Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.

Step 2

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and ¼ teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.

Step 3

Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.

Step 4

Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

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