Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720 ml) whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup (approx. 5g) chopped fresh parsley
  • 2 (5 ounce/142g each) cans tuna in water, drained well
  • 1 (10 ounce/283g) package frozen peas, thawed
  • 8 ounces (227g) egg noodles, cooked according to package directions
  • 1 cup (100g) crushed potato chips (plain, kettle-cooked work best)
  • 2 tablespoons (28g) unsalted butter, melted

Instructions:

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  4. Add thyme, salt, and pepper. Simmer, stirring occasionally, until sauce thickens slightly, about 5 minutes.
  5. Remove from heat. Stir in parsley, drained tuna, and thawed peas.
  6. Add the cooked egg noodles to the cream sauce mixture. Stir to combine. Pour into the prepared baking dish.
  7. In a small bowl, combine crushed potato chips and melted butter.
  8. Sprinkle the potato chip topping evenly over the casserole. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and bubbly. This tuna casserole recipe is sure to please!
  9. Let cool for 5-10 minutes before serving.