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Classic Creamy Tuna Noodle Casserole

A serving of creamy Tuna Casserole topped with golden, crispy potato chips and sprinkled with parsley.
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Make this easy tuna casserole for a satisfying family dinner. This creamy tuna bake is a comforting classic.

Ingredients

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  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 (5 ounce) cans tuna in water, drained
  • 1 cup frozen peas
  • 2 cups wide egg noodles, cooked according to package directions
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup crushed potato chips (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of mushroom soup, milk, onion powder, and black pepper. Mix until smooth.
  3. Stir in the drained tuna, frozen peas, and the cooked egg noodles. Mix gently to coat everything evenly.
  4. Fold in half (1/2 cup) of the shredded cheddar cheese.
  5. Pour the mixture into your prepared baking dish.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
  7. Scatter the crushed potato chips evenly over the cheese layer.
  8. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  9. Let the tuna casserole rest for 5 minutes before serving.

Notes

  • For richer flavor, substitute the milk with half-and-half.
  • You can substitute the cream of mushroom soup with cream of celery soup if you prefer.
  • Cook the egg noodles until they are just shy of al dente, as they will continue to soften while baking.

Nutrition

Find it online: https://epicureempire.com/tuna-casserole-recipe-easy-classic/