Prep 5 mins
Cook 15 mins
This recipe was popular in the 60's. It was one of the first tuna casserole's and is still a great comfort food today. Easy to make and has all the things that are usually on hand. This can also be made with the same size can of chicken. Sometimes I add mushrooms and english peas.
- Cook noodles in unsalted water.
- Drain noodles. Mix soup, milk and tuna with noodles.
- Add shredded cheese and onion.
- Pour into casserole dish.
- Crush potato chips and sprinkle on top. Bake 15 minutes at 425 degrees.
Thanks for posting! I know people hate it when reviewers say they liked the recipe yet changed it, but I'm going to say what I did just in case anyone else is stuck with an empty pantry like me and is curious about substitutions! I really didn't change much. Realized I had no egg or elbow noodles so I broke up and cooked some lasagna noodles instead. I do not recommend this as the ones on top hardened back up. I also used cream of chicken soup - personal preference. I used shredded mozarella, onion flakes and added a bit of garlic powder. I had no potato chips so I substituted oyster crackers. Other than the noodles being overcooked this was REALLY good! Can't wait to try it with real chips tho' :)
Made this last night for a little change of pace from the meat and potatoes. I followed the recipe and onlt added some S & P for taste. Nice quick dish after working all day. Thanks
This is very good and simple to put together. It makes a great weeknight meal. It has a very creamy flavor that makes it a comforting meal without being too heavy. Thanks.