This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust. Try serving with a side of roasted Brussels sprouts.
Best Tuna Casserole Recipe
This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust. Try serving with a side of roasted Brussels sprouts.
Ingredients
- 12 ounce package egg noodles
- 10.5 ounce cans condensed cream of mushroom soup
- 2 cups shredded Cheddar cheese divided
- 5 ounce cans tuna, drained
- 1 cup frozen green peas
- 4.5 ounce can sliced mushrooms
- ΒΌ cup chopped onion
- 1 cup crushed potato chips
Instructions
- Gather all ingredients.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
- Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until well combined.
- Transfer the mixture into a 9×13-inch baking dish.
- Top the mixture with crushed potato chip and remaining 1 cup of cheese.
- Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.
- Serve hot and enjoy!
