Fish and Chips Casserole

By Bobbi’s Kozy Kitchen
Published 01/14/2015

Ingredients

• 1/4 cup butter, divided
• 2 tablespoons olive oil
• 8 ounces uncooked wide egg noodles
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 pound cremini mushrooms, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup milk
• Kosher salt
• Fresh cracked black pepper
• Fresh grated nutmeg
• 2 (6-ounce) cans tuna in oil, drained and flaked
• 1/2 cup frozen peas
• 1/2 cup salt and vinegar Kettle Chips, crushed

Instructions

1. Preheat oven to 375 degrees F. Spray a casserole dish with non stick spray.
2. 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.
3. 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. 
4. 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.
5. Bake for 25 minutes, until lightly browned.

Yield: 4 servings
Prep Time: 00 hrs. 15 mins.