Tuna Noodle Casserole

A fun spin on the classicTuna Noodle Casserolethat is full of tuna, peas, mushrooms, and topped with crunchy potato chips. This dish is easy to whip up and gets rave reviews every time. But there is a fun twist- crushed potato chips are added and it makes the dish crunchy and so delicious.

I love making casseroles because they are quick, easy, and usually contain pantry staples. You are going to love this spin on a classic recipe. The chips really do add a lot of flavor and fun.

Tuna noodle casserole is an old school recipe that brings back all the memories. I love that you can make it ahead on a busy weeknight and it is totally kid friendly. Try serving it with aside saladas a refreshing side.

Why You’ll Love This Recipe

• This is a comfort food classic combining the nostalgic flavors of tuna casserole with a crispy, cheesy topping
• You can easily swap out vegetables or cheeses to suit your taste, ensuring the recipe is customizable and versatile.
• Despite the rich flavors, this dish is straightforward to prepare, with clear instructions and common ingredients.
• Thecreamy, savory casseroletopped with a crunchy potato chip crust is sure to be a hit with family and friends at any gathering.

Recipe Ingredients

• Cheese –I like to use Monterey Jack and sharp cheddar cheese
• Potato Chip –I use just plain salted potato chips
• Sandwich bread– I use white bread but you could use any kind
• Butter –I prefer unsalted for this recipe
• Tuna –I use canned solid white tuna in water
• Vegetables –I use white mushrooms, onion, red bell pepper, and frozen peas
• Vegetable oil
• Lemon juice
• Flour –All-purpose
• Egg noodles– I like to use wide egg noodles
• Half-and-half
• Chicken broth
• Spices –Salt and pepper

See the recipe card below for full information on ingredients and quantities

How to Make Tuna Noodle Casserole

Step 1.Preheat oven to 425℉. Mix cheese, crushed chips, bread, and butter. Set aside. Combine oil, lemon juice, salt, and pepper with drained tuna.

Step 3.Melt butter, whisk in flour, then gradually add half-and-half and chicken broth until thick. Add remaining cheese.

Step 2.Boil and drain noodles. In the same pot, cook mushrooms, then add and cook onion and bell pepper. Mix with tuna.

Step 4.Mix pasta, tuna mixture, peas, and sauce. Transfer to a baking dish, top with chip mixture, and bake for 12-14 minutes. Let cool before serving.

Recipe FAQs

Expert Tips

• Dry tuna thoroughlyby pressing the tuna dry with paper towelsensures your casserole isn’t wateryand maintains a good texture.
• Cooking the noodles al denteprevents them from becoming mushy when baked,maintaining a nice, firm bite.
• Chop vegetables finelyand evenlyso they cook uniformlyand blend well into the casserole.
• For anextra crispy topping, pulse the potato chips and bread mixture in the food processor until coarsely ground,ensuring an even, crunchy layer.

How to Serve and Store Tuna Noodle Casserole

This really could be an all-in-one meal because it contains your protein, carbs, and vegetables. But a light green salad with a tangy vinaigrette such asarugula,apple, orbeet saladcomplements the richness of the casserole. Serve with warmgarlic breadorrollsto mop up any extra sauce. Simple steamed vegetables likebroccoliorgreen beansadd a fresh and healthy side.

To store, allow the casserole to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days. This casserole is a great one to make in advance and freeze for later. Assemble the casserole but don’t put the chips on top or bake. It freezes great when stored in an airtight container. When you are ready to eat the casserole, put it in the fridge overnight to thaw and it will be ready to put in the oven at dinner time. Add the topping before baking.

More Pasta Dishes to Consider

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