Recipe: Speedy Tuna Noodle Casserole

Speedy Tuna Noodle Casserole

6 ounces dried extra-wide egg noodles*

Kosher salt

¾ cup whole milk sour cream*

1 large whole egg*

2 teaspoons potato starch (or cornstarch)

½ teaspoon ground white pepper

1 teaspoon kosher salt

2 (5-ounce) cans tuna, drained and broken up into bite-sized chunks**

1 (6.5-ounce) can mushrooms with pieces and stems*

1 cup frozen baby peas*

¼ cup chopped Italian parsley leaves*

2 ounces crushed avocado oil fried potato chips (optional)

Place the noodles in a large skillet and cover with 1 inch of water. Stir in 2 teaspoons kosher salt. Over high heat, bring to a boil. Lower the heat until the water simmers lightly and cook, stirring occasionally, until almost done (about 2 minutes less than the package directs). Remove and set aside 1 cup of the cooking water. Drain and return the noodles to the pan. Add the reserved water and the liquid from the canned mushrooms and bring to a simmer.

Meanwhile, in a medium bowl, combine the sour cream, egg, potato starch, pepper and salt and whisk until combined. Add the sour cream mixture to the skillet and cook, stirring and tossing until the noodles are coated. Turn off the heat and gently fold in the tuna, mushrooms, peas and parsley until warmed through. Distribute crushed potato chips evenly over the noodles. Serve immediately.

Serves 4

Nutrition values per serving: 447 calories (30% from fat), 15 g fat (4.1 g saturated fat), 46.8 g carbohydrates (43 g net carbs), 4 g sugars, 3.5 g fiber, 31.6 g protein, 117 mg cholesterol, 661 mg sodium

* I used organic.

** I used Safe Catch brand Wild Elite Pure Tuna.

― Based on a recipe from seriouseats.com