My relationship with the tuna noodle casserole dates back to my student days at Robert Frost Junior High School. I was enrolled in the mandatory “elective” Home Economics, otherwise known as cooking and sewing class for girls (while the guys were in shop or auto repair classes). In this relic from the 1950s, we were taught, among other things, to make tuna noodle casserole. The teacher set the ingredients on the classroom table: a can of tuna, a can of mushroom soup, a bag of egg noodles, cream, and a box of Corn Flakes for the top. She extolled the virtues of leftovers. I proudly made it for my family at home and remember it being fun and tasting pretty good, too. Those days inspired this variation with homemade béchamel (or white sauce), fresh cremini mushrooms, pasta shells versus egg noodles, and salt and vinegar potato chips (or any flavor you prefer) crumbled on top. My version is different enough to feel contemporary without sacrificing any ties to the sturdy original. This is an easy-to-prepare, single-dish meal long on comfort and convenience, and my Home Economics teacher was right: The leftovers are delish.
Depending on what you have on hand, you can also use canned tuna and egg noodles for a more traditional version of this casserole.