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Classic American Tuna Noodle Casserole

A comforting, budget-friendly weeknight classic featuring tender egg noodles, flaky tuna, and sweet peas in a creamy, savory sauce, all topped with an irresistible crunchy potato chip crust.

Prep 15 min Cook 25 min Total 45 min Level Easy

Serves 6

Ingredients

Pasta & Mix-ins

12 ounces wide egg noodles — dry
10 ounces canned tuna in water — 2 (5 oz) cans, drained completely and flaked
1 cup frozen green peas — thawed, or added to pasta water during last minute of boiling

Creamy Sauce

10.5 ounces condensed cream of mushroom soup — 1 standard can
0.5 cup whole milk
0.5 cup mayonnaise — can substitute with sour cream
1 cup shredded cheddar cheese (optional) — divided (half for sauce, half for topping)
0.5 teaspoon onion powder
0.25 teaspoon garlic powder
0.5 teaspoon black pepper — freshly ground
0.5 teaspoon salt — to taste, depends on saltiness of soup and chips

Topping

1.5 cups plain potato chips — crushed

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or butter.
~5 min
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 1 minute less than the package instructions indicate for al dente. In the last minute of cooking, stir in the frozen peas. Drain the noodles and peas well in a colander.
~8 min
Undercooking the noodles slightly prevents them from becoming mushy while baking in the sauce.
While the noodles cook, prepare the sauce. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, mayonnaise, half of the shredded cheddar cheese (1/2 cup), onion powder, garlic powder, salt, and black pepper until smooth.
~5 min
Mayonnaise adds a rich, tangy creaminess to the sauce, but sour cream is an excellent alternative if you prefer.
Add the drained tuna, cooked noodles, and peas to the bowl with the sauce. Gently fold the ingredients together using a spatula until everything is evenly coated.
~2 min
Be gentle when folding so you don't mash the noodles or break the tuna into microscopic pieces.
Pour the mixture into the prepared baking dish, spreading it out into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese and the crushed potato chips evenly over the top.
~2 min
Bake uncovered in the preheated oven for 20 to 25 minutes, or until the edges are bubbling and the potato chip topping is golden brown.
~25 min
If the chips start browning too quickly, tent the baking dish loosely with aluminum foil for the last 5-10 minutes of baking.
Remove from the oven and let the casserole rest for 5 minutes before serving.
~5 min
Resting helps the sauce thicken slightly, making it easier to serve.

Nutrition

485

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

820

Sodium (mg)

Cholesterol (mg)

Equipment

Large pot
Colander
9x13-inch baking dish
Large mixing bowl
Whisk
Spatula

Tips & Storage

Make sure to drain the canned tuna thoroughly to prevent a watery casserole.
For extra flavor, you can sauté half a diced onion and some celery in butter before adding it to the sauce mixture.
If you don't have potato chips on hand, crushed Ritz crackers or buttery breadcrumbs mixed with a little melted butter make fantastic alternative toppings.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Note that the potato chip topping will lose its crunch after refrigerating. Reheat in the microwave, or in a 350°F oven until warmed through.