"Once again, I'm updating a classic, this time with fresh herbs and a potato chip-parm topping." —Rachael Ray

Rachael Ray

Gallery

Credit: Photography by Kate Mathis

Recipe Summary

Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for noodles.

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  • Preheat the broiler. Or position a rack in the center of the oven and preheat to 450°.

  • In a large skillet or pot, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Reduce heat a bit. Add the shallots, celery, and garlic. Season with salt and 1 tsp. pepper. Cook, stirring often, until the vegetables soften, about 3 minutes. Add the flour and stir to coat the vegetables. Add the wine and cook until absorbed, about 30 seconds. Whisk in the stock and bring to a bubble. Add the milk and cook until the sauce thickens and reduces by about a third, about 3 minutes.

  • Meanwhile, salt the boiling water and add the noodles. Cook until the noodles are almost tender, about 5 minutes. Reserve 1/2 cup of the cooking water, then drain the noodles.

  • Add half the herbs, the sour cream, and Dijon to the sauce. Stir in the peas and cook until heated through, about 1 minute. Fold in the tuna. Add the noodles and toss until coated, adding the cooking water if needed to thin the sauce. Transfer to a 3-quart casserole dish.

  • In a large bowl, mix the potato chips and Parm. Scatter over the casserole. Bake until the top is browned and the cheese melts, about 2 minutes. Top with the cornichons and remaining herbs.

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