LUSCIOUS AND CRISPY, SALTY AND FULL FLAVOR, CREAMY RICH IN CHEESE, FILLED WITH MUSHROOMS, LEEKS AND ONIONS AND CHUNKS OF THE BEST TUNA, THIS TUNA CASSEROLE WITH DILL AND POTATO CHIPS WILL AMAZE YOU.
Yes, I did cook this. I know, I know, I know. But there was something almost primal in its appeal. Oddly, I didn’t grow up anywhere near a Tuna casserole. It might have been grounds for divorce in our family. But what intrigued me about Bon Appetit’s return to this 50s classic was that they made no attempt to cover up its roots The author of the piece, a man named Andy Baraghani, went full bore on how he had revisited the recipe and re-invented it. It will amaze you with its great taste. But let’s face it: since your mother or grandmother made it, we’ve all become foodies.
THE COMMENTS ON BON APPETIT’S TUNA CASSEROLE WITH DILL AND POTATO CHIPS WERE INTENSE.
THE ORIGINAL TUNA NOODLE CASSEROLE ARRIVED ON THE SCENE IN 1939
“Streamlined Cooking, a book written by “Joy of Cooking” author Irma Rombauer introduced the dish. It wasn’t a big commercial success. But once Ms. Rombauer included her recipe in “The Joy of Cooking” in 1943, it took off. Its popularity continued with the wave of Casserole cooking that took hold in the 1950s. And why not? Its ingredients were cheap and easy to find: A can of tuna, a can of vegetables (usually peas), a can of soup, and a package of egg noodles. In 35 minutes, dinner was on the table. It could be eaten then and there, frozen or refrigerated to be reheated whenever necessary. It also became very popular to take one to potlucks. There’s even mention of it being a preferred dish to take to the home of someone sick.
ANDY BARAGHANI DID STICK TO THE BASICS; EGG NOODLES AND TUNA.
Tuna Casserole with Dill and Potato Chips
An absolutely wonderful take on the Tuna Casserole. Make this once and you'll make it again and again.
Ingredients
- ½ cup (1 stick) plus 1 tablespoon unsalted butter, divided
- 12 ounces dried curly egg noodles
- Kosher 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
- 2½ cups homemade chicken stock or low-sodium chicken broth
- 1-cup heavy cream
- 6 ounces white cheddar, 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
Directions
- Step 1 Preheat oven to 400°. Grease a 13×9″ baking dish with 1 Tbsp. butter. For half the recipe use a baking dish approximately 5 X 8.
- Step 2 Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta
- Step 3 let cool.
- Step 4 Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and leek
- Step 5 cook, stirring, until soft but not brown, 8–10 minutes. Increase heat to medium-high and add mushrooms. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4–6 minutes.
- Step 6 Add wine and reduce until skillet is almost dry, about 2 minutes, season with salt and pepper. Stir in Worcestershire and thyme.
- Step 7 Melt remaining 4 Tbsp. 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, and hot sauce
- Step 8 cook, stirring until cheese is melted, about 1 minute. Season with salt and pepper.
- Step 9 Gently fold mushroom mixture, cream mixture, noodles, and tuna in a large bowl
- Step 10 taste and adjust seasonings if needed.
- Step 11 Transfer the tuna mixture to the prepared baking dish. Press chips into the casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15–20 minutes.
- Step 12 Zest one-quarter of the lemon over casserole. Let sit 5 minutes, and then top with dill and chives.
- Step 13
Comfort food at its best! You can be certain this foodie WILL be cooking this dish and enjoying every bite! Thanks so much for posting it.
Now we are cooking! Excuse the pun.. Saving this one for when Lent is over and I can have cheese. Oh the warm fuzzy memories of Tuna Casserole!
I made it for my dinner last night – very good and not like the old days!!
I’m allergic to mushrooms. What’s a good substitute? Like the dill.
Hello Jocelyn, Pardon me for not getting back to you sooner. We just came back from Europe on Wednesday and I am backed up. Mushrooms can be replaced with Zucchini, Sun-Dried Tomatoes, Eggplant, Butternut Squash or Tofu. But my personal preference would be jarred Artichoke hearts. Artichoke hearts are the meaty, soft, and creamy center of artichoke veggies. They have a mild, sweet, and slightly nutty flavor. Artichoke hearts work well in this dish. And they’re a great substitute for mushrooms to get a similar texture and flavor in your dishes.