This Old Fashioned Tuna Noodle Casserole recipe has just six ingredients, and it’s topped with potato chips!
Hello, comfort food! This easy Tuna Noodle Casserole recipe is adapted from a 1970s church cookbook.
It’s creamy, crunchy, and downright comforting to eat.
The crunch is courtesy of crushed potato chips on top, and it’s seriously a game changer when it comes to tuna noodle casserole. I’m no stranger to topping casseroles with potato chips—this Hot Chicken Salad is another favorite!
The chips pair perfectly with the egg noodles and tuna in a creamy sauce, and it’s a truly easy old fashioned, comfort food dinner.
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- The potato chips really make this dish. Serve it right away for maximum crunch. You can use jalapeño potato chips if you like it spicy!
- Use whatever type of pasta that you have on hand. I used egg noodles, but pasta such as ziti, penne, or fusilli works, too.
- You can make this ahead! Scroll down for instructions for making it ahead of time and for freezing it.
- Egg noodles are the base of this recipe. I used medium sized noodles, but you can use whatever type of egg noodles you like.
- The sauce is a mixture of cream of mushroom soup and milk.
- You’ll need 2 cans of tuna—use whichever variety/brand that you prefer.
- The casserole gets topped with potato chips for flavor and crunch!
How to make old fashioned tuna noodle casserole
Start by placing the potato chips in a plastic bag and crushing them. You can use your hands or a rolling pin or meat mallet to crush them.
Then, cook the egg noodles according to package instructions.
Then, whisk together the cream of mushroom soup with the milk.
If you don’t want to use cream of mushroom, you can use cream or celery or cream of chicken instead.
Drain the noodles, then pour them into a greased 13×9 inch dish. Scatter the tuna on top. Then, pour the cream of mushroom soup mixture over the top.
Scatter the potato chips over the top. Bake in a 350°F oven for 20–25 minutes, or until the potato chips are starting to turn light brown.
Frequently Asked Questions
Instead of egg noodles, you can use any type of pasta that you like in this recipe, such as fusilli or penne. Ideally the pasta would be bite-sized.
You can substitute 8 ounces of cooked chicken breast or chicken thighs in place of the tuna.
You can substitute a can of cream of celery or cream of chicken soup in place of the cream of mushroom soup.
You can reheat tuna noodle casserole in the oven or in the microwave. Either way, add more potato chips to the top after heating so the chips are crunchy.
Can tuna noodle casserole be made ahead of time?
Yes! Make the casserole according to recipe directions, but leave off the chips. Cover the dish tightly with plastic wrap and refrigerate until you’re ready to bake it. Bake within 24 hours, and add the chips right before baking.
Prepare the recipe as directed, but leave off the potato chips, and do not bake it. Wrap the casserole dish tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months.
To cook from frozen, remove the foil and plastic wrap, and place the foil back on. Bake for 40 minutes at 350°F.
Remove the foil and top with potato chips. Bake for an additional 20–30 minutes, or until warm throughout.
Want to jazz up your tuna noodle casserole? You can add any of these ingredients:
- 1 cup of defrosted frozen peas
- 1 cup of sautéed mushrooms (or one small can of mushrooms, drained)
- 1 small jar of pimentos, drained
- 1 cup of defrosted frozen corn (or one small can of corn, drained)
- 1 cup of defrosted frozen green beans (or one small can of green beans, drained)
- Sprinkle 1 cup of cheddar cheese on the top before adding the potato chips
- Swap the tuna for chopped chicken breast
What to eat with tuna noodle casserole
This old fashioned Tuna Noodle Casserole is relatively rich, so a leafy green salad is a nice accompaniment.
I love this Green Salad with Apples and Pecans (it has a poppy seed dressing that is SO good!).
This Marinated Vegetable Salad is also a nice option.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Old Fashioned Tuna Noodle Casserole
- 8 oz medium egg noodles
- 2 teaspoons salt
- 2 (5 oz) cans tuna
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup crushed potato chips
- Bring a pot of water to a boil, and add the salt. Cook the noodles according to package directions.
- Drain and pour the cooked noodles into a greased 13×9 inch casserole dish.
- Whisk together the cream of mushroom soup and milk. Pour over the cooked noodles.
- Top the noodles with the tuna, followed by the crushed potato chips.
- Bake for 25–30 minutes, or until the chips are starting to turn golden brown. Serve immediately.