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Tuna Casserole with Potato Chips

A classic tuna casserole with potato chips, combining creamy goodness with a satisfying crunch.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8 servings
Calories 350 kcal

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.