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Tuna noodle hot dish

  • 4 Tbsp. butter
  • 3 celery, diced
  • 1 onion, diced
  • 8 oz. mushrooms, diced
  • Salt
  • 6 Tbsp. flour
  • 4 1/2 cups whole milk and stock (up to half stock)
  • 2-3 cans tuna
  • 2 cups frozen peas
  • 12 oz. egg noodles, cooked
  • Potato chips, for serving

– Heat oven to 400F.

– Heat a large soup pot/dutch oven over medium-high heat. Add 4 Tbsp. butter and saute celery, onion, mushrooms with a large pinch of salt.

– Add flour and stir to combine, let cook for 30 seconds or so before adding milk and stock. Cook until bubbling and thick like gravy. Add tuna, peas, and noodles. Spread into a large baking dish and bake for 20 minutes, or until warmed through and bubbly. Top with crushed potato chips.

Storage/making ahead: Unbaked hot dish can be refrigerated up to 3 days or frozen up to 3 months (bake from frozen for longer – likely 45 minutes). Baked hot dish can be refrigerated up to 3 days and reheated in a 200F oven or microwave.