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