Tuna-Noodle Casserole

Name: Tuna-Noodle Casserole
Yield: Serves 8 to 10
Ingredients: 4 ounces, Monterey Jack cheese, shredded (1 cup); 4 ounces, sharp cheddar cheese, shredded (1 cup); 2 cups, potato chips, crushed; 2 slices, hearty white sandwich bread, torn into 1-inch pieces; 6 tablespoons, unsalted butter; , Salt and pepper; 3 (5-ounce), cans solid white albacore tuna packed in water; 2 tablespoons, olive oil; 2 teaspoons, lemon juice; 12 ounces, egg noodles (7 3/4 cups); 10 ounces, white mushrooms, trimmed and sliced 1/4 inch thick; 1 , onion, chopped fine; 1 , red bell pepper, stemmed, seeded, and chopped fine; 3 tablespoons, all-purpose flour; 3 1/2 cups, half-and-half; 1 1/2 cups, low-sodium chicken broth; 1 1/2 cups, frozen peas

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Appears in Cook's Country February/March 2012

SERVES8 to 10

TIME1¾ hours

WHY THIS RECIPE WORKS

Most tuna-noodle casseroles suffer from overcooked noodles, rely on canned soup, and feature a soggy, bland topping. We found that rinsing the egg noodles after boiling removes any residual starch that would otherwise make the casserole pas...

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