Tuna Noodle Casserole

April 7, 2026

I grew up eating Tuna Noodle Casserole. It was a can of soup, mushrooms, tuna and noodles. As an adult, I grew tired of it and it eventually was not part of my menu plans.

Valerie Bertinelli has a recipe for this old staple dish that elevates it to a whole new level. She adds chicken broth, sharp white cheddar cheese and tops it with crumbled potato chips. The results are a tasty comforting warm meal that sends my old recipe packing!

Gather the ingredients

Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, plus more for the baking dish
1 medium onion – finely chopped
8 ounces cremini mushrooms- sliced
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
8 ounces medium pasta shells (about 3 cups) I used egg noodles
One 6 ounce can Italian tuna in olive oil, drained and flaked
2 tablespoons chopped fresh parsley
2 cups grated sharp white cheddar cheese
1-1/2 cups crumbled flavored chips, such as salt-and-vinegar, onion or jalapeño

Directions

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

2. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes.

3. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8-10 minutes.

4. Sprinkle the flour over the mushrooms and cook, whisking about 1 minute.

5. 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.

6. Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir into the mushroom mixture.

7. Add the tuna and parsley (I did not use parsley). Stir to combine. Turn off the heat and add 1 cup of the cheddar. Stir to combine. Season with salt and pepper.