Tuna casserole with potato chips and cream of mushroom soup

Tuna Noodle Casserole is the original dump-and-bake dinner, always ready to go right from your pantry!  Stir tuna, cooked noodles, cream of mushroom soup and a few other pantry items in a baking dish, sprinkle with buttered bread crumbs and pop into the oven.  The soup melts into a creamy sauce that brings everything together.  This recipe is a classic for a reason.  And you can customize it in lots of ways.  Don't have peas?  Try corn!  No bread crumbs?  Crush some crackers!  See the tips below for even more ideas to make Tuna Noodle Casserole your own!

Ingredients

cost per recipe: $5.72

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
• 1/2 cup milk
• 2 tablespoons chopped pimiento (optional)
• 1 cup frozen green peas (about 4 1/2 ounces)
• 2 cans (about 5 ounces each) tuna in water, drained
• 2 cups cooked egg noodles (from about 4 ounces dry)
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter, melted

Instructions

• Tips

  • If preparing using Unsalted Cream of Mushroom you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
  • For Sriracha Tuna Noodle Casserole, stir 1 tablespoon sriracha into the tuna mixture before baking.  Substitute 1 cup coarsely crushed potato chips for the bread crumb and butter mixture.
  • For Chicken Noodle Casserole, substitute 2 cups cubed cooked chicken for the tuna.
  • For a crunchy, flavorful onion topping, substitute 1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups), crushed, for the bread crumb and butter mixture.
  • Make more for a crowd!  Use 2 cans soup, 1 cup milk, 1/4 cup pimiento, two 12-ounce cans tuna, 6 ounces (about 4 cups) egg noodles,  2 tablespoons bread crumbs and 1 tablespoon butter.  Bake in a 2-quart casserole for 30 minutes or until hot, then for another 5 to brown the bread crumb mixture.

• Step 1

  Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Season the mixture with salt and pepper.  Stir the bread crumbs and butter in a small bowl.

• Step 2

  Bake the tuna mixture for 20 minutes or until hot.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.

• Step 3

  Bake for 5 minutes or until the bread crumb mixture is golden brown.

Reviews

Sort By:

• Tuna Casserole

  Lori D.

  August 23, 2017

  I added mushrooms, garlic powder, and onion powder. Cheddar is excellent to add as well. If you get Campbell Garlic mushroom soup, it adds a great taste to it.

• It’s good, but...

  gentlearts

  December 28, 2018

  ...try it with cream of celery, and slivered almonds on top.

• A Classic

  Janet T.

  January 26, 2020

  I understand how many people want to jazz things up. But tuna noodle casserole is a classic that we baby boomers grew up on. To change it in any way seems almost sacrilegious. It's supposed to be bland since kids can be picky eaters. Why change an all American tradition?

• Similar to 50s dish I had growing up

  DAVID E.

  March 22, 2018

  Light enough also - 4 servings at 280 calories each.

• Julie Wells

  Julie W.

  July 2, 2020

  Came out delish!! We add parmesan cheese after it came out of the oven. Wonderful taste.

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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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Top tips

• 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.

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.
• 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!

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

Can I use a different type of pasta?

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.

Can I make this without tuna?

You can substitute 8 ounces of cooked chicken breast or chicken thighs in place of the tuna.

Can I use cream of celery soup instead?

You can substitute a can of cream of celery or cream of chicken soup in place of the cream of mushroom soup.

How do I reheat tuna noodle casserole?

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.

Freezing instructions

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.

Variations

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

This old fashioned casserole has just six ingredients. It's topped with potato chips for lots of crunch!

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Entree

Cuisine American

Servings 6 servings

Calories 327 kcal

• 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.

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. 

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. 

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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Do you put eggs in tuna casserole?

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Do you put crackers in tuna casserole?

Can I freeze tuna casserole?