Perfect Tuna Casserole

This tuna casserole strips the concept down to its most satisfying basics: canned tuna, cream of celery soup, sliced hard-boiled eggs, and green peas stirred together and baked until bubbly. The potato chip topping crumbled on at the end is the crown.

Using cream of celery soup instead of cream of mushroom gives the sauce a lighter, slightly herby flavor that doesn’t overwhelm the tuna. A splash of milk loosens it just enough to coat everything without making the casserole soupy. Stirring halfway through baking distributes the heat evenly and keeps the edges from drying out.

The potato chips go on for just the last five minutes. They need barely any time to warm through and crisp up, and if they go in too early they absorb moisture and turn soggy.

Kitchen Tips

• Drain the tuna thoroughly. Excess liquid in the can waters down the sauce and makes the casserole thin.
• Slice the hard-boiled eggs into rounds rather than chopping. The slices distribute more evenly and you get visible egg in every bite.
• Crumble the chips lightly, not into dust. You want irregular crunchy pieces on top, not a powder.

Variations

• Cheese lover: Stir in shredded cheddar before baking and use cheese-flavored potato chips on top.
• Noodle version: Add cooked egg noodles to stretch this into a bigger casserole and use a 2-quart dish.