Take your tuna casserole to a new level with this “Fish and Chips” Casserole. Gone is the canned cream soup. In it’s place are fresh mushrooms in a luscious cream sauce. Top that with crunchy, tangy salt and vinegar chips and you have a winner. This ain’t your Mamma’s tuna casserole!
How is Winter treating you this year? I am freezing my patootie off! I know I shouldn’t complain since we haven’t even really had any snow (Kevin says the light dusting we got a couple of months ago doesn’t count….I beg to differ). Call me a big baby, go ahead I know it is true, but when it gets below 40 degrees outside I am frickin’ cold!! I don’t even like to leave the house. I am perfectly content to stay in with the fire and my nice warm sweat pants VS braving that chill to do ANYTHING! What could be so important that I need to lose feeling in my face to do it?
I will admit that I have a luxury that many don’t, my boyfriend works right across the street from the grocery store. Soooooo shopping list? Ya, that goes on his phone so he can pick up what I need after work. Seems logical to me. Saves gas, time, and frozen toes! Although he does threaten to go on strike when I add random things to the list that mean he has to go on a search mission. Case in point, last night I put pomegranate molasses on the list. As he was reading over the list, and came to that entry, he looked at me and said, “Really?”.
I just blinked my eyes innocently, “What?”
“Don’t “what” me! You know I hate it when you put crazy stuff on the list”
“Molasses isn’t crazy.”
“OK smarty pants. Where am I going to find that in the store?”
“Uummmm next to the regular mollases?”
“You had better hope so”
He then went on to mutter under his breath about how he was going to be spending an hour wandering the store trying to find my crazy sh eerrr stuff”
I am not worried about it though. When he is enjoying the super yummy dish that I created using that ingredient. I will quietly point out that he wouldn’t be doing so without that “crazy stuff”.
But this week, for Weekday Supper, I am not doing anything crazy, with strange ingredients. I am just recreating a childhood favorite that evokes memories of happiness and is nothing but comfort to me.
Who here grew up eating tuna casserole made with good ol’ condensed cream of mushroom soup? Raise your hand, I know you are out there! But we loved it didn’t we? I know I sure did. It was a meal that my Mom could always count on me coming back for seconds of.
So with the weather giving me the chills, I knew my Mom’s dish was a must. Casserole = comfort right? But what to do without the canned soup? Well make your own creamy mushroom sauce of course! I love shallots and garlic so they had to go into the mix, annnnnd what is a tuna casserole without some sweet peas?
Then I thought about the crunch on top. Mom used to use saltines, some people use bread crumbs, which is what I have used in the past, but then I remembered back to the days when my Dad used to take me to a local British pub for fish and chips. The first time I ate there a man from England said that if I wanted to be truly authentic I had to eat my fish with malt vinegar on it, not tartar sauce. Well of course you know I wanted to do it right, so malt vinegar it was from then on out. That was when it hit me, salt and vinegar chips. Heck ya!! Now that is a casserole!
I am not ashamed to tell you that the night I made this I ate a verrrrrrrrry large plateful. Then proceeded to eat it for lunch AND dinner the next day. We both fell in love with it. This might not be my Momma’s tuna casserole, but it makes me just as happy!
Preheat oven to 375 degrees F. Spray a casserole dish with non stick spray.
Bring a large pot of water to a boil, add salt and the noodles. Cook as package directs for al dente. Drain and return the noodles to the pot.
Heat olive oil in a large skillet over medium heat, add 2 tablespoons butter. Once the butter is melted, add your shallot and garlic, cook until soft, about 5 mins. Raise the heat to medium-high and add your mushrooms. Cook until the mushrooms begin to brown and release their liquid, about 5 minutes. Salt and pepper to taste.
Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the flour and whisk for a couple of minutes to cook out the raw flour taste. Gradually whisk in the milk and continue to cook about 5 minutes, until sauce has thickened. Add some freshly ground nutmeg and salt and pepper to taste. Stir in the tuna and peas. Pour into pot with the noodle. Stir to combine and pour into the prepared baking dish. Top with the crushed potato chips.
Don’t forget to check out the other Weekday Supper suggestions for this week! These are all delicious options that can be on the table within thirty minutes and a great way to shake up your Weekday Supper routine!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….