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Recipe for Tuna Casserole with Dill and Potato Chips

Comfort food doesn’t get much easier than Tuna Casserole With Dill and Potato Chips.

MICHELLE STARK | Times

Comfort food doesn’t get much easier than Tuna Casserole With Dill and Potato Chips.

This is a modern, from-scratch take on a classic casserole. We're not going to pretend it's healthy, though you could make it lighter by subbing milk or nonfat yogurt for the heavy cream. I made a big dish of it for some friends who just had a baby — it's that kind of easy comfort food. Its use of tuna makes this a friendly dish during Lent, though if you don't like the fish or feel weird about it in a hot casserole, you could easily use cooked chicken instead (about 2 cups' worth). You could also leave the meat out altogether and create a mushroomy macaroni and cheese of sorts.

Michelle Stark, Times food editor

easy

Tuna Casserole With Dill and Potato Chips

Tuna Casserole with Dill and Potato Chips

Ingredients

  • ½ cup (1 stick) plus 1 tablespoon unsalted butter, divided
  • 12 ounces dried curly egg noodles
  • Salt
  • 1 large onion, finely chopped
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 10 ounces mushrooms (such as crimini, shiitake and/or button mushrooms), chopped
  • ¼ cup white wine
  • Freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons finely chopped thyme
  • ¼ cup all-purpose flour
  • 2 ½ cups chicken stock or low-sodium chicken broth
  • 1 cup heavy cream
  • 6 ounces white cheddar cheese, grated
  • 2 teaspoons hot sauce (preferably Tabasco)
  • 2 (6-ounce) jars oil-packed tuna, drained, broken into small pieces
  • 2 cups potato chips
  • 1 lemon
  • ½ cup dill, coarsely chopped
  • 2 tablespoons finely chopped chives

Instructions

  1. Preheat oven to 400 degrees. Grease a 13- by 9-inch baking dish with 1 tablespoon butter.
  2. Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta; let cool.
  3. Melt 4 tablespoons butter in a large skillet over medium heat. Add onion and leek; cook, stirring, until soft but not brown, 8 to 10 minutes. Increase heat to medium-high and add mushrooms. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes. Add wine and reduce until skillet is almost dry, about 2 minutes; season with salt and pepper. Stir in Worcestershire and thyme.
  4. Melt remaining 4 tablespoons butter in a medium pot over medium-low heat. Whisk in flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add chicken stock and bring to a boil. Reduce heat to medium and add cream, cheddar cheese and hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.
  5. Gently fold mushroom mixture, cream mixture, noodles and tuna in a large bowl; taste and adjust seasonings if needed.
  6. Transfer tuna mixture to prepared baking dish. Press chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15 to 20 minutes. Zest one-quarter of the lemon over casserole. Let sit 5 minutes, then top with dill and chives. Serves 8.
Source: Bon Appétit

Recipe for Tuna Casserole with Dill and Potato Chips 02/29/16 [Last modified: Monday, February 29, 2016 2:20pm]
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