Tuna noodle casserole is the perfect comfort food for busy weeknights. Make this creamy, old-fashioned recipe with simple pantry ingredients in about 30 minutes.
8ouncesegg noodlesdepending on how much you like 6-12 ounces is fine.
12ouncesalbacore tunadrained
21ouncescream of mushroom soupor cream of celery
1cupevaporated milkany type of milk may be used - even non-dairy
1 ½cupsCheddar cheesegrated from a block
1cuppotato chipscrushed
Optional
½cuppeas
¼cuponionfinely chopped
¼cupceleryfinely diced
4ouncespimento
Instructions
Preheat the oven to 350°.
Spray a 2 quart casserole dish with no-stick spray.
Cook the egg noodles in boiling salted water until just done.
Drain.
Add the egg noodles, tuna, soup, ½ cup of cheese and milk to a large bowl. (Add in the optional ingredients if using)
Mix gently.
Gently spoon mixture into the prepared casserole dish.
Top with remaining cheese then sprinkle with potato chips.
Bake 20 minutes or until hot and bubbly.
Let stand for about 5 minutes and then serve warm.
Notes
Storage:Cover the casserole dish with plastic wrap or put leftover tuna casserole in an airtight container and store in the refrigerator for up to 4 days.Expert Tips:
Bake creamy casseroles in a slightly smaller, deeper casserole dish if you've had trouble with them drying out in the oven in the past. Add 10 - 15 minutes to baking time.
Canned tuna packed in oil has more flavor than tuna packed in water.
Use evaporated milk in this. It makes it creamier.
Use any kind of milk you like - even non-dairy.
Cook the noodles al dente because they're going to cook a bit more in the oven. This is especially true if you'll be assembling ahead of time or freezing.
Use the condensed cream of mushroom soup straight from the can - don't dilute it!
No need to thaw frozen peas before using them in tuna noodle casserole.
Use 2 cans of cream of mushroom soup if you like a creamier sauce. I do it this way and it's the best tuna casserole recipe ever! One can is traditional.