Looking for a comforting dinner that combines creamy goodness with a satisfying crunch? This classic tuna casserole with potato chips hits all the right notes. I’ve perfected this recipe through countless attempts to achieve the perfect balance of textures and flavors. Let me show you how to make this family-favorite dish that’s both budget-friendly and delicious.
Ingredients:
- Main Ingredients:
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 8 oz egg noodles
- 1 cup frozen peas
- 1 cup diced onion
- 2 cups crushed potato chips
- 1 cup shredded cheddar cheese
- Optional Additions:
- 1 cup sliced mushrooms
- ½ cup diced celery
- ¼ cup diced red bell pepper
- 1 tsp garlic powder
- Pro Tips:
- Use solid white albacore tuna for a meatier texture
- For dairy-free version, substitute milk with unsweetened almond milk
- Contains fish and dairy – not suitable for those with related allergies
Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook egg noodles:
- Boil noodles for 2 minutes less than package directions
- They should be slightly firmer than al dente
- Drain but don’t rinse – the starch helps sauce adhesion
- Prepare the sauce:
- In a large bowl, combine cream of mushroom soup and milk
- Whisk until smooth with no lumps
- The mixture should be thick but pourable
- Combine ingredients:
- Add drained tuna, breaking up any large chunks
- Mix in peas, onions, and any optional vegetables
- Fold in the cooked noodles gently
- Assemble and bake:
- Pour mixture into prepared baking dish
- Top with shredded cheese
- Sprinkle crushed potato chips evenly
- Bake for 25-30 minutes until bubbly and golden
Key Details:
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 6-8 people
🔥 Calories: ~350 per serving
⚙️ Equipment: 9×13 baking dish, large pot, mixing bowl, colander
Pro Tips & Variations:
- Crush potato chips just before adding to maintain maximum crunch
- For extra creaminess, add ¼ cup sour cream to the sauce
- Try different chip flavors like sour cream & onion or barbecue
- Make ahead: Prepare everything except chips, refrigerate, add chips before baking
Storage Instructions:
- Refrigerator: Store covered for up to 3 days
- Freezer: Store without potato chips for up to 2 months
- Reheat: Add fresh crushed chips when reheating
Frequently Asked Questions:
Can I use different pasta shapes?
Yes, any medium-sized pasta works well. Try rotini or penne.
Why are my potato chips soggy?
Add chips just before baking and ensure your casserole mixture isn’t too wet.
Can I make this ahead of time?
Yes, prepare everything except the potato chips. Add chips just before baking.
How do I prevent the casserole from being dry?
Don’t overcook the pasta initially, and make sure to use the full amount of liquid called for in the recipe.
Tuna Casserole with Potato Chips
Ingredients
- 2 cans 5 oz each chunk light tuna in water, drained
- 1 can 10.5 oz cream of mushroom soup
- 1 cup milk
- 8 oz egg noodles
- 1 cup frozen peas
- 1 cup diced onion
- 2 cups crushed potato chips
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Boil egg noodles for 2 minutes less than package directions. They should be slightly firmer than al dente. Drain but don't rinse.
- In a large bowl, combine cream of mushroom soup and milk. Whisk until smooth.
- Add drained tuna, peas, onions, and cooked noodles to the sauce. Mix gently.
- Pour mixture into prepared baking dish. Top with shredded cheese and crushed potato chips. Bake for 25-30 minutes until bubbly and golden.
