This homey dish either conjures warm childhood memories or evokes groans. We set out to make a version that even people who thought they hated tuna-noodle casserole would love.
Why This Recipe Works
Most tuna-noodle casseroles suffer from overcooked noodles, rely on canned soup, and feature a soggy, bland topping. We found that rinsing the egg noodles after boiling removes any residual starch that would otherwise make the casserole pasty and also halts the cooking process, preventing them from overcooking within the casserole. We ditched the condensed soup, opting to make a homemade version, and found that browning the mushrooms thoroughly was essential to flavor development. Finally, adding potato chips to the topping lent a satisfying crunch and great flavor in every bite.
© 2018 America's Test Kitchen. All rights reserved.