Tuna noodle casserole is a thing with the potential of sending a chill down the spines of Baby Boomers, who knew it as a salty, gloppy, and mostly gray pile of cafeteria lunch in elementary school. In the late 1980s, scores of recipes for honest remakes (using good ingredients and respecting the textures of just-cooked noodles, a creamy sauce, and a crispy topping, be it toasted bread crumbs or crunched-up chips or crackers) appeared. This recipe is in the latter category, tuna noodle casserole redux, if you will, something to wipe away Boomer memories of weird-smelling school cafeterias. Using the right kind of canned tuna is everything. Our favorite is premium tuna packed in olive oil (we particularly like Ortiz Bonito del Norte).
For the topping: