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Tuna Noodle Casserole

Adapted from the NYT Cooking Recipe
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Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 4 tablespoons unsalted butter plus more for greasing the pan
  • Kosher salt and black pepper
  • 1 12-ounce bag dried egg noodles or other shaped pasta
  • 1½ cups finely chopped celery about 4 ribs
  • 1 large yellow or white onion chopped
  • 1 teaspoon smoked paprika
  • 2 teaspoons Herbes de Provence
  • 1 pound mushrooms preferably cremini, trimmed and sliced ¼-inch thick
  • 2 tablespoons drained capers roughly chopped (optional)
  • 2 large garlic cloves minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken or vegetable stock
  • 1 cup half-and-half or heavy cream
  • ¼ cup dry sherry or dry white wine
  • 2 5- to 6-ounce jars or cans tuna packed in olive oil, drained and flaked with a fork
  • 1 cup frozen or fresh peas
  • ¼ cup minced fresh parsley plus more for serving (optional)
  • 2 cups plain salted potato chips, crushed (optional)
  • Cayenne pepper to garnish
  • Onion or garlic chives to garnish

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13 or other 3-quart casserole dish with butter.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until just al dente. Do not overcook. Drain and set aside.
  3. Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt, paprika, and Herbes de Provence, and cook, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
  4. Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing heat as needed to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt, and ½ teaspoon pepper, and bring to a boil.
  5. Reduce heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas, and parsley, if using; season to taste.
  6. Add the cooked noodles and toss well.
  7. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes.
  8. Garnish with additional parsley, if using, cayenne pepper, and chives. Serve hot.