Tuna noodle potato chip casserole is one of those old-school comfort foods that never goes out of style. Made with pantry staples like egg noodles, tinned tuna, chips, cheese, and canned soup, this hearty dish is packed with flavor and hits all the right notes. It's cheesy and creamy but with the perfect amount of crunch in each bite thanks to the potato chips, which is what sets it apart from your classic tuna casserole.
The best part is that easy tuna noodle casserole recipe can be customized in so many different ways. Try different types of cheese or use pasta instead of egg noodles. Whatever you fancy! Tuna noodle casserole with potato chips is an easy recipe that takes under an hour to make, takes great, and is a wonderful comfort dish to enjoy on chilly evenings.
Egg noodles are the gold standard for casseroles made with noodles. However, you can also use pasta. If you make your casserole with pasta, try penne, macaroni, rotini. For a healthier tuna casserole, you can use whole grain pasta.
Any kind of tuna in water is best, but white albacore is the go-to choice for most. Light tuna tends to have a fishier taste so white tuna tends to be best. Avoid tuna in oil.
There's not much to making a delicious tuna noodle potato chip casserole. Preheat your oven and spray a casserole dish with cooking spray. Grab a large pot and make the noodles according to the package directions for al dente, then drain them. You don't want to overcook the noodles – that slight firmness is a must because they'll keep cooking once you put the casserole in the oven. Whisk the milk and soup in a large bowl, then stir in the tuna and noodles, plus a dash of salt and pepper, if needed.
Pour the mixture into your casserole dish, then generously coat it with cheese, followed by a layer of crushed potato chips. Pop it in the oven and bake it for 20 to 25 minutes, or until the top turns golden brown.
Hearty tuna noodle casserole goes best with a light green salad and some fresh homemade bread. Some steamed veggies or roasted ones such as roasted broccoli, grilled corn, collard greens, or sliced tomatoes wouldn't go amiss either!
– Grate the cheese yourself. It'll melt more evenly in your casserole.
– This is a great make-ahead recipe. You can make it up to 2 days in advance. Keep it in the fridge overnight and reheat it in the oven before serving.
– Don't overcook the noodles otherwise, they'll wind up mushy. You can use pasta instead of noodles or if you want to skip them altogether, use rice.
– If your casserole is drying out, add a little melted butter to it. Again, don't overcook it. This will reduce the risk of it becoming dry.
– Drain the tuna well before incorporating it into your casserole.
– If you don't want to use potato chips but still want the same crunchy texture they add to the casserole, you can substitute them for crackers.
– Try making tuna noodle casserole with flavored potato chips. Salt and vinegar is an amazing option.
– Garnish your casserole with fresh herbs to add a bit of freshness to the dish. Rosemary, thyme, parsley, basil, and chives all taste great.
– For a healthier casserole, mix in some veggies. Try peas, broccoli, bell peppers, or mushrooms.
– Swap out tuna for chicken or use a different type of soup. Cream of chicken is a fantastic addition.
– For a cheesier casserole, add an extra ½ to 1 cup of cheese. You can also try a mix of cheeses or use mozzarella, Swiss, provolone, or Jack instead of cheddar.
Wrap leftover casserole and store it in the fridge for up to 2 to 3 days. To freeze it, transfer the casserole to an airtight container and freeze for up to 3 months. Let it thaw overnight before reheating and serving.
Preheat your oven to 350°F. Spray a casserole dish with cooking spray and set it to the side.
Cook the noodles until al dente, per the directions on the package.
Combine the milk and mushroom soup in a large bowl.
Stir in the tuna and noodles. Season with salt and pepper and pour noodles into the casserole dish.
Top with cheese.
Sprinkle the potato chips over the top of the casserole.
Bake for 20 to 25 minutes or until the top layer begins to brown.
Use a 1 ½ quart casserole dish to make your tuna potato chip casserole.