Our moms, and probably yours as well, made this meal so many times when we were kids that a good portion of our DNA is likely made up of Tuna Casserole. For busy moms with not a lot of money to spend on dinner for a bunch of kids, this meal was tasty, nourishing and quick.

In honor of our amazing moms, we have developed a version that is all those things, along with being updated with some umami bomb flourishes that your family will love. This is our wild savory kitchen’s take on an American classic. Enjoy!

Ingredients…

2 cans albacore tuna (not packed in oil), we use Wild Planet, packed in the tuna’s own juices
12 ounces egg noodles, (we often use Pappardelle or Tagliatelle)
2 cans original Campbell’s Cream of Mushroom Soup (undiluted)
1 pound Cremini brown mushrooms, sliced
1 cup shredded cheddar cheese
1 cup celery, chopped small
1 cup onion, chopped small
1 cup frozen petite peas
1 cup cream or sour cream
1 cup chicken bone broth
1 cup crushed potato chips
1/2 teaspoon smoked Paprika
1 heaping tablespoon tarragon
2 ounces butter
2 tablespoons olive oil
3 cloves garlic, crushed
1 tablespoon Sherry or Vermouth
salt and black pepper to taste, (we use 1 teaspoon of salt and 1/2 teaspoon of pepper)

Cooking…

In a large pan, bring to boil 3 quarts of water along with 1 tablespoon of salt. Add the noodles and cook until barely al dente, drain and allow to cool. You don’t want the noodles to be fully soft because they will continue to cook later when baked in the casserole.

In a small sauce pan, on medium heat, stir together the Campbell’s soup and the chicken broth until blended together and hot, about 5 minutes.

At the same time, in a 12 inch fry pan, sear the mushrooms in the butter and the olive oil until golden brown, about 7 minutes.

Add the onions, celery and the crushed garlic and saute until the onions are opaque, about 7 minutes.

Pour in the hot Campbell’s soup mixed with the chicken broth, it will sizzle and deglaze. The flour in the canned soup will form a light roux, about 2 minutes.

Pour in the cream and simmer until married.

Add the Sherry or Vermouth, the salt and pepper, the albacore, the paprika and the tarragon, simmer until just married, about 2 minutes and then turn off the heat.

Now add the noodles and peas, and stir together until well mixed. Add all these ingredients to your favorite baking pans. (We use two 2 quart Pyrex pans which are about 7 by 11 inches, or two round Pyrex pans that are 9 inches wide and about 3 inches deep. When we use the round pans, we use the lid for a more creamy version, and at the very end of the baking time we simply turn on the broiler and crisp them a bit for some crunchy cheesy goodness.)

Sprinkle the cheese on top along with the crushed potato chips and bake at 375 degrees for 30 minutes until the top is toasty and crispy. Serve hot.