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Tuna Casserole

Cozy and comforting tuna casserole made with peas, fresh herbs and topped with potato chips. Be sure to check out our step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 476kcal


  • 8 ounces egg noodles
  • 4 Tbsp. butter
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 1 cup chicken stock
  • 1 1/2 cups milk
  • 1/4 cup dry white wine such as Pinot Grigio
  • 2 Tbsp. lemon juice
  • 2 tsp. lemon zest
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 3 Tbsp. chopped fresh chives plus additional, for garnish
  • 2 Tbsp. chopped fresh dill plus additional, for garnish
  • 1 cup frozen peas
  • 2 cans albacore tuna in water drained
  • 1 to 2 cups kettle chips
  • ½ cup shredded fontina cheese


  • Preheat oven to 350°F.
  • Cook pasta in boiled salted water for 5 minutes; drain and set aside.
  • Melt butter in a medium saucepan over medium heat.
  • Add garlic; cook, stirring, 1 minute. Add flour; cook, stirring, 2 minutes.
  • Gradually whisk in stock, milk, and wine, breaking up any lumps.
  • Cook, stirring occasionally, until slightly thickened, about 5 minutes.
  • Stir in lemon zest, salt, pepper, chives, and dill. Set aside.
  • Stir in cooked noodles, frozen peas, and tuna. Transfer tuna mixture to an 11x7-inch casserole dish.
  • Top with chips; sprinkle with cheese.
  • Bake in preheated oven until cheese melts, about 20 minutes.
  • Garnish with fresh herbs, if desired.


  • Even though the package of pasta says to cook 8 to 10 minutes, you’ll want to undercook it so that it doesn’t get mushy in the oven.
  • Be sure to pick a dry, crisp wine like Pinot Grigio for this recipe. A sweet white wine wouldn’t work with the lemon and herbs.
  • Don’t worry about thawing the peas first; they’ll warm right up in the oven.
  • I like using albacore tuna, because the filets come out in nice big chunks. I recommend using a fork to break up the chunks into bite-size pieces.
  • If potato chips aren’t your idea of a proper casserole topping, I totally respect that; feel free to use crushed crackers or fresh bread crumbs.


Calories: 476kcal | Carbohydrates: 48g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 577mg | Potassium: 654mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1378IU | Vitamin C: 25mg | Calcium: 183mg | Iron: 3mg