Elevated Tuna Noodle Casserole with Capers & Truffle Chips
This elevated tuna noodle casserole combines the comforting classic with a gourmet twist. Briny capers and crispy truffle potato chips add a burst of flavor and texture, transforming a simple dish into an extraordinary meal.
Equipment
- large pot
- large saucepan or Dutch oven
- whisk
- 9x13 inch baking dish
- small bowl
- oven
Ingredients
Casserole
- 12 oz wide egg noodles
- 2 (5 oz) cans tuna in water or oil, drained and flaked
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups shredded sharp cheddar cheese
- 1/4 cup capers, drained and roughly chopped
Topping
- 1/2 cup crushed truffle potato chips
- 1/2 cup grated Parmesan cheese
Instructions
Cooking Instructions
- Cook the egg noodles in a large pot of salted boiling water until al dente, then drain and set aside.
- Melt the butter in a large saucepan over medium heat, then whisk in the flour for 1-2 minutes to form a roux.
- Gradually whisk in the milk and continue whisking for 5-7 minutes until the sauce thickens and simmers.
- Remove from heat, stir in salt, pepper, garlic powder, and cheddar cheese until melted and smooth.
- Stir in the drained tuna and chopped capers.
- Add the cooked noodles to the sauce mixture and stir gently until well combined and coated.
- Pour the mixture into a 9x13 inch baking dish; combine crushed truffle chips and Parmesan, then sprinkle evenly over the casserole.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.
Notes
For an extra golden-brown topping, you can briefly broil the casserole for the last 1-2 minutes of baking, watching carefully to prevent burning. If you don't have truffle chips, regular potato chips can be substituted for crunch, or you can omit them entirely for a simpler casserole.