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Old-Fashioned Tuna Noodle Casserole

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This nostalgic casserole combines creamy tuna and tender egg noodles, topped with crunchy potato chips, delivering a comforting meal perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 12 ounces wide egg noodles, slightly undercooked
  • 1/2 cup yellow onion, diced
  • 2 tablespoons butter for sautéing onions
  • 12 ounces canned solid white albacore tuna, drained
  • 2 cans condensed cream of mushroom soup (10.5 ounces each)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 1 cup peas frozen or fresh
  • 1 cup crushed potato chips for topping

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and spray a 9x13 baking dish with non-stick cooking spray.
  2. Bring a pot of salted water to a boil and cook the wide egg noodles until they're slightly undercooked, about 2 minutes less than package instructions. Drain thoroughly.
  3. In a skillet over medium heat, melt the butter and sauté the diced onions until tender and fragrant.
  4. In a large bowl, mix together the condensed cream of mushroom soup, mayonnaise, sour cream, milk, salt, and pepper. Add in the sautéed onions and combine well.
  5. Fold in the drained tuna, peas, and shredded cheddar cheese until everything is evenly coated.
  6. Gently incorporate the undercooked egg noodles until they're well mixed into the creamy sauce.
  7. Pour the entire mixture into the prepared casserole dish and top with crushed potato chips.
  8. Bake in the preheated oven for about 30 minutes, or until heated through and bubbly.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 9gSodium: 800mgFiber: 2gSugar: 2g

Notes

For the best results, make sure the egg noodles are undercooked to avoid mushiness. Consider adding diced green chilies or jalapeños for a little kick, or use a blend of cheeses for a gourmet touch. Leftovers can be stored for up to three days in the refrigerator or frozen for up to three months.
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