Tuna Noodle Casserole 2.0 with Salt & Vinegar Crumbs

Name: Tuna Noodle Casserole 2.0 with Salt & Vinegar Crumbs
Yield: Serves 4 to 6
Ingredients: 3 cups [710 ml] whole milk; ¼ cup [35 g] all-purpose flour; two 5 oz [140 g] cans tuna in olive oil or water, drained; freshly ground black pepper; 1 bunch green onions (green part only), thinly sliced; two 5 oz [140 g] cans tuna in olive oil or water, drained; 8 oz [230 g] frozen petite peas; 1 bunch green onions (green part only), thinly sliced; ¾ cup [55 g] crushed salt and vinegar potato chips; ¾ cup [45 g] panko; 1 medium yellow onion, diced; ¾ cup [55 g] crushed salt and vinegar potato chips; 10 oz [285 g] cremini mushrooms, stems trimmed and caps thinly sliced; 1 celery stalk, diced; ¼ cup [60 ml] white wine or dry vermouth; ¼ cup [60 ml] white wine or dry vermouth; kosher salt; 1 lb [455 g] cavatappi or similar spiral-shaped pasta; 1 lb [455 g] cavatappi or similar spiral-shaped pasta; 5 tbsp [75 g] butter

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Tin to Table

By Anna Hezel

Published 2023

About

Tuna noodle casserole gets a lot of guff, and I’m going to be honest—I sort of get it. The versions a lot of us had as kids often consisted of overcooked egg noodles, made even soggier by canned cream of mushroom soup, barely seasoned. But if you’re a tuna noodle skeptic, I’m here to change your mind. In this version, I swap in al dente cavatappi (“corkscrews”) in place of the limp egg noodles, and a peppery mushroom-infused béchamel stands in for the soup. Green onions add some fresh high

Ingredients

Fish course
Pescatarian
Pasta

Ingredients

Method