Korean Tuna Casserole

I remember watching Food Network a long time ago and a chef said “never mix seafood with cheese.” And I remember thinking, has this guy never been to an Asian buffet and had cheese topped mussels? Or a tuna melt? or Tuna Helper?

This Korean-inspired tuna casserole is a fun twist on a retro family favorite. My mom first found a version of this recipe in one of those grocery store magazines by the checkout, the kind with cozy weeknight dinners and old-school casseroles and it stuck with us ever since. I’ve made made it sporadically over the years, and now I’ve updated it with Dong Won Hot Pepper Tuna because Korean canned tuna is the best.

This dish is kinda crazy but it’s creamy, spicy, savory, and topped with the classic crushed potato chips that make every bite crunchy and nostalgic. This dish comes together fast, uses simple pantry ingredients, and transforms a traditional tuna casserole into a weeknight-friendly fusion recipe that hits all the cozy notes while still feeling fresh and new.

Ingredients

2 cans Dongwon Hot Pepper Tuna (lightly drained, keep a bit of seasoned oil)

8 oz egg noodles (or macaroni)

1 tbsp butter

1 small onion, diced

2 cloves garlic, minced

1 cup frozen peas or mixed vegetables

1 can cream of mushroom soup (10.5 oz)

1/2 cup milk

1 tbsp soy sauce

1 tbsp gochujang

1 cup shredded mozzarella or mild cheddar

Salt + black pepper to taste

1–2 cups crushed potato chips

1. Cook the noodles until al dente, then drain and set aside.

2. Melt butter in a pan and cook onion and garlic until soft and fragrant.

3. Add cream of mushroom soup, milk, soy sauce, and gochujang. Stir until smooth and creamy.

4. Fold in the canned una along with 1–2 tablespoons of its seasoned oil. Add frozen veggies and cheese. Mix until melted.

5. Toss the cooked noodles into the sauce until fully coated.

6. Transfer to a casserole dish, top generously with more cheese, add the crushed potato chips (give a quick sprtiz of cooking spray to the top), and bake at 375°F for 18–20 minutes until bubbly and golden.

Because Korean canned tuna is the best