Old Fashioned Tuna Noodle Casserole

By Kate Shungu ● Updated January 16, 2025

You just need six ingredients for this Old Fashioned Tuna Noodle Casserole with Potato Chips. It’s quick and easy comfort food.

tuna noodle casserole topped with potato chips in a white casserole dish.

Want a little taste of nostalgia? I adapted this easy Tuna Noodle Casserole recipe from a 1970s church cookbook (church cookbooks are arguably the best source of recipes!).

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 chips (Hot Chicken Salad and Taco Casserole with Fritos are two other favorites at my house).

The chips pair perfectly with the egg noodles and tuna in a creamy sauce. It’s truly an easy comfort food dinner.

tuna noodle casserole on a white dish with a brown rim.

My Tips for a Delicious Casserole

  • 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! Check out the recipe card below for more info.

Ingredients

egg noodles, potato chips, tuna, and other ingredients.
  • Egg noodles are the base of this recipe. I used medium sized noodles, but you can use whatever type of egg noodles you like. Whole wheat egg noodles are good, too.
  • The sauce is a mixture of cream of mushroom soup and milk. Cream of mushroom soups are such a great casserole starter (it’s used in Nixon Chicken and Crockpot Cube Steak with Gravy, too).
  • 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. Ridges or no ridges, use whatever you have.

How to make old fashioned tuna noodle casserole with Potato Chips

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.

plastic bag full of potato chips next to a meat mallet.

Cook the egg noodles according to package instructions. Then, whisk together the cream of mushroom soup with the milk.

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. Serve while warm and while the potato chips are nice and crunchy!

hand lifting a scoop of tuna noodle casserole out of a casserole dish.

How do I jazz up Tuna Noodle Casserole?

Want to switch up your tuna noodle casserole? You can add or swap 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)
  • Use fusilli or penne in place of the egg noodles (or any smaller pasta)
  • Use cream of celery or cream of chicken soup in place of the cream of mushroom soup
  • Sprinkle 1 cup of cheddar cheese on the top before adding the potato chips
  • Swap the tuna for chopped chicken breast
  • Swap the potato chips for french fried onions (add the fried onions for the last 5 minutes of baking only)

📖 Recipe

tuna noodle casserole with potato chips in a white dish.

Old Fashioned Tuna Noodle Casserole with Potato Chips

Published by Kate
This old fashioned casserole has just six ingredients. It's topped with potato chips for lots of crunch!
4.50 from 12 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree
Cuisine American
Servings 6 servings
Calories 327 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 350°F.
  • 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.

Video

Notes

Like spice? Use jalapeño potato chips for the top!
Want to add veggies? Add one cup of defrosted frozen corn, defrosted frozen green beans, or defrosted frozen peas to the noodles. You can also add a small jar of drained pimentos. 
You can substitute 1–2 cups of chopped, cooked chicken breast for the tuna. 
Any “cream of” (chicken, celery, etc.) soup can be used in place of the cream of mushroom soup.
Any type of smaller pasta (shells, fusilli, penne) work well in place of the egg noodles. 
Make ahead instructions: Prepare casserole according to recipe directions, but do not add potato chips and do not bake it. Cover with plastic wrap and refrigerate for up to 24 hours before adding potato chips and baking. 
Freezing instructions: Follow make ahead instructions above, and add a layer of aluminum foil on top of the plastic wrap. Freeze for up to 2 months. Remove the foil and plastic wrap, and place the foil back on top. Bake at 350°F for 40 minutes, then add the potato chips and bake for another 25–30 minutes, or until warm throughout. 

Nutrition

Calories: 327kcalCarbohydrates: 39gProtein: 21gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 60mgSodium: 1358mgPotassium: 487mgFiber: 2gSugar: 3gVitamin A: 122IUVitamin C: 3mgCalcium: 79mgIron: 2mg
Keyword tuna noodle casserole
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4.50 from 12 votes (12 ratings without comment)

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