There’s something comforting about the old-school meals we grew up with—the kind of food that showed up on dinner tables before takeout apps and microwave dinners took over. This classic tuna noodle casserole is one of those dishes. Creamy, cheesy, hearty, and topped with crushed potato chips for that iconic crunch, it’s straight from the heart of mid-century kitchens—and honestly, it still holds up today.
The Nostalgia Behind This Dish
My first memory of tuna casserole isn’t actually from home—it was from a neighbor’s potluck dinner when I was around 10. Their version had noodles, a can of tuna, something creamy holding it all together, and a golden layer of chips on top. I remember thinking it was weird and wonderful at the same time.
Later, I found out my aunt used to make a similar version in the 80s—with cream of mushroom soup and peas. She called it her “lazy day dinner.” That stuck with me. Because truly, this dish is the definition of cozy, no-fuss comfort food.
You don’t need to overthink it. It’s made with pantry staples, comes together quickly, and feeds a hungry family with ease.
What Goes Into This Classic?
Egg Noodles
Wide egg noodles are the foundation here—they hold up well in the creamy sauce without getting mushy. I boil them just shy of al dente since they’ll finish cooking in the oven.
Canned Tuna
Go for tuna in water or oil—whatever you prefer—but make sure to drain it well. I usually use two standard cans. I don’t go overboard with the tuna because it can easily overpower the dish.
Cream of Mushroom Soup
I always use the classic canned variety. It’s what gives this casserole that creamy, nostalgic flavor we all secretly love. If you want to lighten it up, you could try a low-sodium version or even make your own, but for a truly classic taste, the canned stuff does the trick.
Milk and Cheese
A little milk helps loosen the soup and make the sauce extra creamy. For cheese, I like a mix of sharp cheddar and mozzarella—cheddar for flavor, mozzarella for gooeyness.
Vegetables
Frozen peas are my go-to. You can also throw in corn, green beans, or sautéed mushrooms if you have them. I’ve even added steamed broccoli or chopped zucchini when I’m trying to sneak in a few more veggies.
Crushed Potato Chips
Yes, it sounds odd if you’ve never tried it, but that salty, crispy topping makes the casserole. I use plain kettle chips and crush them lightly with my hands. Don’t skip this—it’s what makes the dish feel fun and special.
Quick Steps for a Cozy Casserole
-
Cook the Noodles
Boil the noodles in salted water just until tender, then drain and set aside. -
Mix the Base
In a large bowl, stir together the soup, milk, cheese, tuna, veggies, and any extra add-ins you like. Fold in the cooked noodles. -
Assemble
Spread the mixture into a greased baking dish. Top with more shredded cheese if you’re in the mood (I usually am). -
Add the Crunch
Right before baking, scatter the crushed chips all over the top. Don’t do this too early or they’ll get soggy. -
Bake and Serve
Bake at 375°F for 25–30 minutes, or until hot and bubbling around the edges. Let it rest for a few minutes before serving—it’ll hold its shape better.
Make It Ahead (Because Life Gets Busy)
One of the best parts about this dish is how well it holds up in the fridge or freezer.
- Fridge: Assemble everything (except the chips), cover, and refrigerate for up to 2 days. Add the topping and bake when ready.
- Freezer: Use a metal or ceramic dish, not glass. Assemble, wrap tightly, and freeze. You can bake straight from frozen—just add 10–15 minutes to the cook time. Add the chips right before it goes in the oven.
Small Tweaks to Make It Lighter
If you’re trying to cut back a bit but still want the comfort:
- Use low-sodium soup and skim milk
- Swap half the noodles for cauliflower florets
- Use olive oil instead of butter
- Add extra veggies like zucchini, corn, or green beans
- Skip the chips and use seasoned breadcrumbs for a crisp top
It’s not health food, but these swaps make it a little more weekday-friendly without losing the heart of the dish.
A Few More Add-In Ideas
You can mix and match based on what you’ve got:
- Fresh or frozen corn
- Diced tomatoes (drained)
- Steamed broccoli
- Sautéed mushrooms
- Chopped spinach
- Extra cheese on top (never a bad thing)
Sometimes I use this as a fridge clean-out meal. Anything that goes with cheese and cream of mushroom is fair game.
Storage Tips
Leftovers reheat beautifully. Store in an airtight container in the fridge for 3–4 days. I like to warm mine in the oven or toaster oven so the topping stays crispy, but a quick microwave zap works too.
Common Questions
Can I use a different soup?
You can try cream of celery or cream of chicken, but for that classic flavor, mushroom is best.
Can I make this gluten free?
Yes! Use gluten free egg noodles and check your soup brand to be sure it’s GF. Some are thickened with wheat, so read the label.
Do I have to use potato chips?
Nope. Breadcrumbs work well, too—toss them with a bit of butter or olive oil first. But the chips are what make it feel extra nostalgic.
Tuna Casserole with Cream of Mushroom Soup
There’s something timeless about a bubbly, cheesy tuna noodle casserole—it’s cozy, creamy, and hits the spot every time. This version is packed with tender egg noodles, sautéed mushrooms, broccoli, and a golden potato chip topping that adds the perfect crunch. It’s the kind of dinner that feels like home.
Ingredients
- 12 oz wide egg noodles
- 2 cups broccoli florets, chopped
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 8 oz fresh mushrooms, sliced
- 2 (6 oz) cans tuna, drained
- 1 (10.5 oz) can cream of mushroom soup
- 2 ½ cups sharp cheddar cheese, shredded
- ⅓ cup milk
- 1 tablespoon cream
- 1 tablespoon salt (for boiling water)
- Salt and black pepper, to taste
- 1 cup crushed potato chips
Instructions
- Start by preheating your oven to 400°F.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until just shy of al dente. In the last couple of minutes of cooking, toss in the broccoli and let it cook until slightly tender. Drain both together and set aside.
- While the noodles are going, heat a dry skillet over medium-high heat and add the mushrooms. Let them cook without any oil or butter—just until they release their moisture and start to brown. This usually takes about 5–10 minutes. Once done, set them aside.
- In an oven-safe pan, melt the butter over medium heat and add the chopped onion. Cook until the onion softens and turns translucent.
- Now, grab the drained noodles and broccoli and return them to the pot. Add in the cooked mushrooms, tuna, cream of mushroom soup, shredded cheese, milk, and cream. Stir until everything is well combined. Season with salt and pepper as needed.
- Transfer the mixture to the same oven-safe pan with the onions, or into a greased baking dish. Spread it out evenly, then sprinkle the crushed potato chips over the top.
- Slide it into the oven and bake for about 20 minutes, or until the casserole is hot and bubbling and the top is nicely golden.
- Let it cool for a few minutes before serving. Comfort food at its best.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 368Total Fat 22gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 9gCholesterol 66mgSodium 1467mgCarbohydrates 26gFiber 3gSugar 5gProtein 18g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Meal That Feels Like Home
There’s a reason tuna noodle casserole has stood the test of time. It’s simple, filling, and loaded with that “cozy at grandma’s house” feeling. Whether you’re making it from memory, sharing it with your kids, or just needing a meal that feels like a hug, this casserole fits the bill.
And honestly, those second and third helpings don’t lie—this dish still has magic in it.
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