This is the tuna noodle casserole that changed the mind of more than one tuna noodle skeptic in the Bon Appétit test kitchen. “I can actually see myself eating this,” said Chris Morocco, food director and certified hater of hot canned tuna. A rousing endorsement from someone who considers a tuna melt to be an abomination. And therein lies the charm of this particular version of the casserole: its ability to appeal to doubters and hard-core fans alike. The additions of miso, chili sauce, and soy sauce sharpen everything without detracting from the comforting elements of a classic tuna casserole—creamy sauce, melty cheese, and twirly pasta. Chicken bouillon paste, rather than boxed broth, provides a more umami-dense flavor wallop. And where one normally might use heavy cream or canned cream of mushroom soup for the sauce, a brick of cream cheese comes in handy, melting gently into a velvety mess, with a hint of tang. Be sure to secure tuna in oil (we love Sea Tales and Starkist); it’s more rich and meaty than tuna preserved in water. If spicy tuna rolls and a potato-chip-topped casserole had a baby, this would be it.
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What you’ll need
Chicken Bouillon Paste
$7 At Amazon
Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
Box Grater
$19 At Amazon
Colander
$15 At Amazon
Large Pot
$65 At Amazon
13x9" Baking Dish
$18 At Amazon
Recipe information
Total Time
50 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 400°. Cook 12 oz. wide egg noodles in large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain noodles; reserve pot.
Step 2
Remove dark green parts from 1 bunch scallions and thinly slice; set aside. Thinly slice white and pale green parts.
Step 3
Melt 4 Tbsp. unsalted butter in reserved pot over medium heat. Cook white and pale green parts of scallions, 1 large onion, finely chopped, and 1 head of garlic, cloves separated, coarsely chopped, stirring occasionally, until softened but not browned, 6–8 minutes. Add ¼ cup all-purpose flour and cook, stirring constantly, until flour is pale golden, about 3 minutes. Pour in 4 cups water, whisking constantly to dissolve flour, and bring to boil. Cook, whisking often, until sauce is slightly thickened, about 5 minutes; remove from heat.
Step 4
Add zest of 1 lemon, 8 oz. cream cheese, cut into 1" pieces, room temperature, 8 oz. Monterey Jack or pepper Jack cheese, coarsely grated, ½ cup yellow or white miso, ¼ cup chili sauce (such as sriracha), 2 Tbsp. chicken bouillon paste, and 1 Tbsp. soy sauce, preferably low-sodium, to sauce; whisk vigorously until incorporated and cheese is fully melted.
Step 5
Gently stir noodles, three 5-oz. cans oil-packed tuna, drained, and 1½ cups frozen peas into sauce; taste and season with salt if needed. Transfer mixture to a 13x9" baking dish and level surface. Scatter 4 oz. potato chips, coarsely crushed, over in an even layer. Bake casserole until hot throughout and chips are beginning to brown, 15–20 minutes. Top with more lemon zest and reserved dark green parts of scallions; season with pepper.
