Description
A creamy, comforting tuna noodle casserole topped with crispy potato chips for the perfect crunch. This easy-to-make dish is a family favorite that combines pantry staples with a nostalgic twist.
Ingredients
Scale
For the Crust:
- For the casserole base:
- 8 oz egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1/2 tsp black pepper
- For the topping:
- 2 cups crushed potato chips
- 1/4 cup grated Parmesan cheese
- 2 tbsp melted butter
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- 2. Cook egg noodles according to package directions until al dente. Drain and set aside.
- 3. In a large bowl, combine tuna, cream of mushroom soup, milk, peas, celery, onion, garlic powder, and black pepper. Mix well.
- 4. Add cooked noodles to the tuna mixture and stir until evenly coated.
- 5. Transfer the mixture to the prepared baking dish and spread evenly.
- 6. In a separate bowl, mix crushed potato chips, Parmesan cheese, and melted butter.
- 7. Sprinkle the potato chip mixture evenly over the casserole.
- 8. Bake for 25-30 minutes until bubbly and the topping is golden brown.
- 9. Let cool for 5 minutes before serving.
Notes
For extra flavor, try using flavored potato chips like sour cream & onion. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best texture.