Tuna Casserole
This dish has been a favorite of my children for years. It is high in flavor but is not low fat, low calorie or low flavor so if you’re on a diet you may wish to skip this one!
- 1 bag Potato chips, Family size ((I prefer Ruffles, but do as you like))
- 4 cans Chunk light tuna in water, drained ((if you like, you can use more just put it in a deeper dish))
- 2 tbsp Butter ((Do NOT use margarine; if you choose to use oil, I cannot be held responsible!))
- 2 tbsp Flour
- 1 tsp Salt ((or, to taste))
- 1/2 tsp Pepper ((or, to taste))
- 3 cups Milk ((whole is preferable, but 2% is acceptable))
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Preheat oven to 350 degrees F (177 degrees C)
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Spray deep 9×9 casserole dish with nonstick spray or grease lightly with butter or oil. Spread a layer of potato chips along the bottom of the casserole (may be crushed, if desired, but I usually leave mine whole). Flake tuna evenly over chip base. Cover the tuna completely with the remainder of the chips and set aside.
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Using a four quart saucepan, melt butter over medium heat. Stir in flour, salt, and pepper to form a paste (add more flour, if needed). Add milk and continue stirring until completely combined.
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Allow the milk mixture to thicken (while stirring constantly) over medium heat. When the mixture has reached the consistency of a thin custard spoon or pour over chip and tuna layers in casserole. The milk mixture should almost cover the top layer of chips (if it covers completely, that’s okay too).
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Bake in preheated oven for 35 to 45 minutes or until the top is brown. Let stand 5 minutes before serving.
You may wish to add sautéd onions and/or onion powder to the milk mixture. This is completely optional but adds a nice dimension to the flavor.