Name: 1950s Tuna Casserole Supreme (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 8 oz Egg Noodles; 2 cans (5 oz each) Tuna in Water-drained; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 2 cups Milk; 1 can (10.75 oz) Cream of Mushroom Soup; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1 cup Frozen Peas; 1 cup Potato Chips-crushed

Recipe tier

A classic, comforting tuna casserole with a creamy mushroom sauce, egg noodles, and a crispy potato chip topping.

Total 1h

Serves 6

Steps 9

Ingredients 10

Soundtrack the cook

Soul kitchen · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Noodles
8 oz 225 g Egg Noodles
Tuna
2 cans (5 oz each) 283 g Tuna in Water-drained
Sauce
cup 57 g Butter
cup 30 g All-Purpose Flour
2 cups 473 mL Milk
1 can (10.75 oz) 304 g Cream of Mushroom Soup
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Vegetables
1 cup 140 g Frozen Peas
Topping
1 cup 75 g Potato Chips-crushed

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 350°F (175°C).
Cook Noodles according to package directions. Drain and set aside.
In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Stir in Cream of Mushroom Soup, Salt, and Pepper. Cook for 2-3 minutes, until thickened.
In a large bowl, combine cooked Noodles, Tuna, Sauce, and Peas. Mix well.
Pour mixture into a greased 9x13 inch baking dish.
Sprinkle Potato Chips evenly over the top.
Bake for 20-25 minutes, or until bubbly and golden brown.