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Finding a comforting dinner that pleases both kids and adults can feel like mission impossible some nights. Between after-school activities, work deadlines, and the general chaos of weeknight schedules, we often default to takeout or frozen meals when time gets tight. That’s exactly why this tuna noodle casserole with potato chips has become my family’s reliable favorite.
This retro-inspired dish combines creamy comfort food with a satisfying crunch, and best of all, it comes together with pantry staples you probably already have on hand. Plus, it’s one of those forgiving recipes that still turns out great even when you’re cooking on autopilot after a long day.
Why You’ll Love This Tuna Noodle Casserole
- Quick and easy – Ready in just 35 minutes using simple pantry staples, this casserole is perfect for those busy weeknight dinners when you need something fast and filling.
- Budget-friendly – Using affordable ingredients like canned tuna and cream soup, this recipe stretches your grocery budget while still delivering a satisfying family meal.
- Nostalgic comfort food – The creamy noodles, tender tuna, and crunchy potato chip topping combine to create that classic comfort food taste that brings back childhood memories.
- Kid-approved – The mild, cheesy flavor and fun crispy topping make this dish a hit with children – they’ll especially love the potato chip crunch on top!
Which Kind of Tuna Should I Use?
For a classic tuna noodle casserole, you’ve got several good options when it comes to choosing your tuna. Chunk light tuna and solid white albacore are the two main types you’ll find at the grocery store, and both work well in this dish. Light tuna tends to be more affordable and has a milder flavor, while albacore has a firmer texture and slightly more pronounced taste. When shopping, look for tuna packed in water rather than oil – it’ll keep your casserole from becoming too rich or greasy. Just remember to drain the tuna well before adding it to your casserole to prevent excess moisture from making your dish watery.
Options for Substitutions
This classic comfort dish is pretty adaptable – here are some easy swaps you can try:
- Egg noodles: Regular pasta works great here too! Try rotini, penne, or even macaroni. Just cook them according to the package directions until they’re al dente.
- Cream of mushroom soup: You can use cream of celery or cream of chicken soup instead. Or make a quick white sauce with 2 tablespoons butter, 2 tablespoons flour, and 1 cup of milk.
- American cheese: Feel free to mix it up with cheddar, monterey jack, or a blend of your favorite melting cheeses. Just avoid hard cheeses like parmesan as the main cheese.
- Tuna: Canned chicken or salmon work really well as alternatives. If using chicken, you might want to add a bit more salt to taste.
- Potato chips: The crunchy topping can be made with crushed crackers, breadcrumbs, or even crushed cornflakes. Just make sure they’re crispy!
- Evaporated milk: Regular whole milk works fine here, or you can use half-and-half for a richer taste.
Watch Out for These Mistakes While Cooking
The biggest mistake when making tuna noodle casserole is overcooking the egg noodles – cook them 1-2 minutes less than the package directions since they’ll continue to cook in the oven, preventing a mushy final dish. Another common error is not draining the tuna well enough, which can make your casserole watery, so be sure to press out all excess liquid before mixing it in. To keep the potato chip topping crispy and not soggy, wait until the last 5-10 minutes of baking to add them on top, and make sure to crush them just before using – pre-crushed chips can become stale. For the creamiest results, let the casserole rest for 5-10 minutes after baking, allowing the sauce to thicken and settle before serving.
What to Serve With Tuna Noodle Casserole?
Since tuna noodle casserole is rich and creamy, it pairs really well with simple veggie sides that can balance out the meal. A crisp green salad with a light vinaigrette or some steamed broccoli makes the perfect partner for this cozy casserole. If you’re feeding a hungry crowd, consider adding some buttery dinner rolls or crusty bread on the side – they’re great for soaking up any extra creamy sauce left on your plate. For a quick veggie option that takes zero effort, just put out some raw carrot and celery sticks, which add a nice fresh crunch to contrast with the soft, warm casserole.
Storage Instructions
Keep Fresh: Once your tuna noodle casserole has cooled down, pop it in an airtight container and place it in the fridge. It’ll stay good for up to 3-4 days. Just keep in mind that the potato chip topping might lose its crunch, but the casserole itself will still taste great!
Freeze: This casserole is perfect for freezing! Skip the potato chip topping if you’re planning to freeze it, and store it in a freezer-safe container for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge, add fresh crushed potato chips on top, and you’re good to go!
Reheat: To warm up your casserole, cover it with foil and pop it in the oven at 350°F for about 20-25 minutes, or until heated through. If you’re using the microwave, heat individual portions on medium power, stirring occasionally. For the best texture, add some fresh crushed potato chips on top just before serving.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 70-80 g
- Fat: 80-90 g
- Carbohydrates: 120-130 g
Ingredients
- 1 package egg noodles (12 ounces)
- 1 can condensed cream of mushroom soup (10.75 ounces)
- 1/2 cup evaporated milk
- 1 can tuna, drained (5 ounces)
- 3 cups shredded american cheese
- 1/3 cup diced onion
- 1/2 cup crumbled potato chips
- A pinch of paprika
Step 1: Cook the Egg Noodles
In a large pot, bring salted water to a boil.
Add egg noodles and cook until they are al dente, following the package instructions.
Once cooked, drain the noodles thoroughly and set them aside.
Step 2: Prepare the Tuna Mixture
In a large bowl, combine the drained egg noodles with cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion.
Mix everything together until well combined, ensuring the noodles are evenly coated and the mixture is uniform.
Step 3: Assemble the Casserole
Grease a 1.5-quart casserole dish to prevent sticking.
Pour the prepared tuna mixture into the dish, spreading it out evenly.
Ensure that it’s leveled for even cooking.
Step 4: Add Toppings
Sprinkle crumbled potato chips over the top of the casserole to add a crunchy texture.
Then, lightly dust the top with paprika for color and a hint of flavor.
Step 5: Bake the Casserole
Preheat your oven to 425 degrees F (220 degrees C).
Once preheated, place the casserole in the oven and bake for 15 to 20 minutes, or until the top is golden and the casserole is heated through.
Step 6: Serve and Enjoy
Remove the casserole from the oven and let it cool slightly before serving.
This delicious and comforting tuna noodle casserole is now ready to enjoy.
Serve warm and savor each bite!