Classic American Tuna Noodle Casserole
A comforting, budget-friendly weeknight classic featuring tender egg noodles, flaky tuna, and sweet peas in a creamy, savory sauce, all topped with an irresistible crunchy potato chip crust.
Equipment
- Large pot
- Colander
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Spatula
Ingredients
Pasta & Mix-ins
- 12 ounces wide egg noodles — dry
- 10 ounces canned tuna in water — 2 (5 oz) cans, drained completely and flaked
- 1 cup frozen green peas — thawed, or added to pasta water during last minute of boiling
Creamy Sauce
- 10.5 ounces condensed cream of mushroom soup — 1 standard can
- 0.5 cup whole milk
- 0.5 cup mayonnaise — can substitute with sour cream
- 1 cup shredded cheddar cheese (optional) — divided (half for sauce, half for topping)
- 0.5 teaspoon onion powder
- 0.25 teaspoon garlic powder
- 0.5 teaspoon black pepper — freshly ground
- 0.5 teaspoon salt — to taste, depends on saltiness of soup and chips
Topping
- 1.5 cups plain potato chips — crushed
Pasta & Mix-ins
| 12 ounces | wide egg noodles | dry |
| 10 ounces | canned tuna in water | 2 (5 oz) cans, drained completely and flaked |
| 1 cup | frozen green peas | thawed, or added to pasta water during last minute of boiling |
Creamy Sauce
| 10.5 ounces | condensed cream of mushroom soup | 1 standard can |
| 0.5 cup | whole milk | |
| 0.5 cup | mayonnaise | can substitute with sour cream |
| 1 cup | shredded cheddar cheese (opt.) | divided (half for sauce, half for topping) |
| 0.5 teaspoon | onion powder | |
| 0.25 teaspoon | garlic powder | |
| 0.5 teaspoon | black pepper | freshly ground |
| 0.5 teaspoon | salt | to taste, depends on saltiness of soup and chips |
Topping
| 1.5 cups | plain potato chips | crushed |
Instructions
-
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or butter.
~5 min -
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 1 minute less than the package instructions indicate for al dente. In the last minute of cooking, stir in the frozen peas. Drain the noodles and peas well in a colander.
~8 minUndercooking the noodles slightly prevents them from becoming mushy while baking in the sauce. -
While the noodles cook, prepare the sauce. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, mayonnaise, half of the shredded cheddar cheese (1/2 cup), onion powder, garlic powder, salt, and black pepper until smooth.
~5 minMayonnaise adds a rich, tangy creaminess to the sauce, but sour cream is an excellent alternative if you prefer. -
Add the drained tuna, cooked noodles, and peas to the bowl with the sauce. Gently fold the ingredients together using a spatula until everything is evenly coated.
~2 minBe gentle when folding so you don't mash the noodles or break the tuna into microscopic pieces. -
Pour the mixture into the prepared baking dish, spreading it out into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese and the crushed potato chips evenly over the top.
~2 min -
Bake uncovered in the preheated oven for 20 to 25 minutes, or until the edges are bubbling and the potato chip topping is golden brown.
~25 minIf the chips start browning too quickly, tent the baking dish loosely with aluminum foil for the last 5-10 minutes of baking. -
Remove from the oven and let the casserole rest for 5 minutes before serving.
~5 minResting helps the sauce thicken slightly, making it easier to serve.
Tips & Storage
- Make sure to drain the canned tuna thoroughly to prevent a watery casserole.
- For extra flavor, you can sauté half a diced onion and some celery in butter before adding it to the sauce mixture.
- If you don't have potato chips on hand, crushed Ritz crackers or buttery breadcrumbs mixed with a little melted butter make fantastic alternative toppings.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Note that the potato chip topping will lose its crunch after refrigerating. Reheat in the microwave, or in a 350°F oven until warmed through.